recipe: Quinoa Tabbouleh Salad (gluten-free)

Quinoa Tabbouleh Salad (gluten-free)

Quinoa Tabbouleh Salad (gluten-free)
  • Prep Time: 1 h
  • Calories: 422 kcal
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Ingredients

Directions

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