Vegetable Quinoa Tabbouleh
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Instant Pot Vegetable Quinoa Tabbouleh
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This recipe is so easy that I can practically make it in my sleep. I like to whip it up when I need something to eat on the go that doesn’t have to be reheated. The cooked quinoa is fluffy and full of chewy texture, and it goes so well with the bright flavors of fresh lemon juice and herbs.
Instant Pot Vegetable Quinoa Tabbouleh
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Course Kids, Salad, Side Dish
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cucumber, Lemon Juice, Quinoa, Tomatoes
Home Category _01-Test Category
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 serves
Ingredients
  • 2 cups quinoa rinsed
  • 3 1/2 cups Water
  • 1 tbsp extra-virgin olive oil
  • 1 lemon juiced
  • 1 English cucumber peeled and diced
  • 2 medium tomatoes diced
  • 4 scallions white and light green parts only, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh mint
  • 1/3 cup pine nuts toasted
Course Kids, Salad, Side Dish
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cucumber, Lemon Juice, Quinoa, Tomatoes
Home Category _01-Test Category
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 serves
Ingredients
  • 2 cups quinoa rinsed
  • 3 1/2 cups Water
  • 1 tbsp extra-virgin olive oil
  • 1 lemon juiced
  • 1 English cucumber peeled and diced
  • 2 medium tomatoes diced
  • 4 scallions white and light green parts only, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh mint
  • 1/3 cup pine nuts toasted
Instant Pot Vegetable Quinoa Tabbouleh
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
  2. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 20 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
  3. Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
  4. Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.
Recipe Notes

MEAL PREP TIP: The sky’s the limit for other items to include in this salad. I like shredded chicken, sliced avocado, dried cranberries, raisins, chopped pistachios, or Parmesan cheese.

PER SERVING Calories: 301; Fat: 11g; Carbohydrates: 42g; Fiber: 6g; Protein: 10g; Sodium: 11mg

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