It’s a rainy/snowy/dreary day in Boston today, so I’m here with a new recipe for you guys in hopes of brightening your day. This is a recipe that I’ve included in my 2016 Fuel Your Holidays recipe collection!
This quinoa tabbouleh is something that I actually often make in both the summer and winter. I like it in the summer because ingredients like parsley and mint are in season and the preparation of this meal requires no oven. However, I also really like making this meal during this time of year because it just looks so damn festive and pretty for the holiday season. I think it’s a great dish to bring to a holiday gathering if you ask me! It’s super easy to make, and it travels well.
Festive Quinoa Tabbouleh
Serves 2-3 as a main, 4-6 as a side
- 1 cup uncooked quinoa
- 2 cups water
- 3 tbsp lemon juice
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- ⅓ cup sliced scallions
- 2 cups cherry tomatoes, halved
- 2 cups chopped cucumbers
- ¼ cup fresh parsley, chopped
- ⅛ cup fresh mint, chopped
- Salt and pepper, to taste
- Crumbled feta, optional
Bring 1 cup uncooked quinoa and 2 cups water to a boil over medium heat. Simmer for 15 minutes or until liquid is fully absorbed. Transfer the quinoa to a large bowl. Add the chopped tomatoes, chopped cukes, sliced scallions, chopped parsley, and chopped mint. In a separate bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper. Drizzle the dressing mixture over the quinoa salad, and mix well. Top with crumbled feta if desired.
Aside from looking pretty for the holidays, it makes for a great make ahead lunch because it stays fresh for the week. It takes no time at all to prepare, which is perfect for this time of year when we’re extra short on time and looking for quick and easy recipes to stay on track with nutrition. If you want to add a little extra protein punch, you could add some shredded chicken, tofu, or steak.
Hope you love it!
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