Vegetable Quinoa Tabbouleh
Vegetable Quinoa Tabbouleh
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest |

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.
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Kid-Friendly, Salad, Side Dishes, Vegan & Vegetarian |
Duration | 30-60 min |
Diet | Dairy Free, Gluten Free, Vegan, Vegetarian |
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
Ingredients
|
Instructions
- Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
- 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.
- Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
- 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

The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Author Bio:
Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease. Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer. Book Description: Healthy, ready-to-go meals―Instant Pot® fast Healthy eating is suddenly fast and simple with The Healthy Meal Prep Instant Pot Cookbook. Combining the speed and ease of Instant Pot® cooking with meal prep hacks, this Instant Pot cookbook will have you fixing great food that’s good for you in no time. You’ll also have plenty left for ready-to-go meals so you eat well all week long. Never used an Instant Pot®? Don’t know much about meal prep? The Healthy Meal Prep Instant Pot Cookbook teaches you everything you need to know. From proper food storage to multitasking with your multicooker, discover how perfectly healthy meal prep and the Instant Pot® go together. The Healthy Meal Prep Instant Pot Cookbook includes: • BECOME AN INSTANT POT® PRO―Become an electric pressure cooker expert with handy guides and tips―plus recipes developed specifically for the Instant Pot®. • MASTER MEAL PREP―Learn the secrets of advanced preparation, planning, and storage that make meal prepping a snap inside this Instant Pot cookbook. • 75 RECIPES―From Spicy Sausage and Potato Hash to Lemon-Garlic Shrimp Scampi, enjoy delicious food that tastes just as great when you bring it back out of your fridge or freezer for grab-and-go meals. Make healthy meal prep easier than ever with the Healthy Meal Prep Instant Pot Cookbook.All recipes by : The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
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