Tabbouleh-Inspired Quinoa Salad

from the NatureBox editors

Are you still looking for a perfect summer salad or side dish for your 4th of July festivities? Or maybe you had one too many hot dogs and servings of potato salad and want to enjoy something a little cleaner the weekend that follows Independence Day. If so, you’re in luck because this Tabbouleh-Inspired Quinoa Salad is light, refreshing, nutritious, and veggie-packed. Most importantly, it can be made a day in advance so all you have to do is pull it out of the fridge and enjoy! This is great for an outdoor picnic (just as we have it pictured!) since there is no dairy to spoil!

Here’s what you’ll need:

  • 1 cup dry quinoa
  • 1/2 of a red onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 roma tomatoes, de-seeded and chopped
  • 1/4 cup of fresh parsley, finely chopped
  • 2 TBSP Extra Virgin Olive Oil
  • 2 lemons, juiced
  • Salt and Pepper, to taste

Cook the quinoa (if you’ve never made quinoa before, see this post or prepare according to package directions) and then place the quinoa in a bowl in the refrigerator to cool.

Meanwhile, finely dice your red onion, green bell pepper, roma tomatoes (feel free to sub in whatever tomatoes you prefer or have fresh and in season) and parsley.

Once the quinoa has cooled, combine diced veggies, parsley and quinoa in a large bowl. Stir in the extra virgin olive oil and the juice of 2 lemons. Season with salt and pepper, to taste.

If you’re making this in advance, wait to mix in the lemon juice and olive oil until the day that you plan to serve it.

For a complete meal, top with grilled chicken or feel free to dress it up with a touch of crumbled feta or chopped nuts of choice. You can sub in a variety of veggies and herbs depending on what you have on hand or your family’s preferences. Tabbouleh-Inspired Quinoa Salad is great the next day for lunch time leftovers (that is, if you have any leftovers at all!)

Have a healthy and happy Fourth of July!

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