Tabbouleh Salad with Quinoa and Shredded Carrots

Whip up this fresh tabbouleh salad with quinoa and shredded carrots on a summer day or if you have unexpected guests.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 300 Calories

Ingredients

• ½ teaspoon salt
• 1 pinch salt
• 2 cups water
• ¼ cup olive oil
• 1 tomato, chopped
• 5 tablespoons lemon juice
• ¼ cup minced fresh parsley
• 1 cup quinoa
• ½ cup shredded carrot
• ½ cup minced green onion
• ¼ cup minced fresh mint
• ⅛ teaspoon ground black and red pepper blend (such as Penzey's®)

Recipe Instructions

Step 1

Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.

Step 2

Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.

Step 3

Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.