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.
Provided by LB
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.
- 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.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 37.9 g, Fat 29.1 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 351.9 mg, Sugar 13.4 g
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