Quinoa Tabbouleh Salad (Gluten-Free)

A refreshing twist on tabbouleh. This is my go-to recipe for so many occasions; potlucks, salads and lunches on the go. Every time I take it somewhere, someone asks for the recipe.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 422 Calories

Ingredients

• ½ teaspoon salt
• 1 cup water
• ½ cup olive oil
• ¼ cup chopped fresh parsley
• ⅓ cup currants
• ½ teaspoon ground cumin
• ¼ cup chopped fresh mint
• 5 carrots, diced
• ¼ cup green onions, chopped
• ¼ cup lime juice
• 1 teaspoon agave nectar
• ⅔ cup quinoa

Recipe Instructions

Step 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let quinoa rest, covered, for 5 minutes. Uncover the saucepan and cool to room temperature.

Step 2

Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.

Step 3

Combine olive oil, lime juice, agave nectar, cumin, and salt in a jar; seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.