Rustic Quinoa Tabbouleh

Hey guys, it’s Lauren from LakeShoreLady.com again! Since summer is coming to a close and kids/teachers are heading back to school, there’s a desire to re-connect with routines. Do you feel that, too?! I personally have been travelling a ton, so when I’m back in Chicago during the week, I want to eat as healthy as I can. I’m also not a big meal prepper, so it has to be easy, too! Luckily, this Rustic Quinoa Tabbouleh (or tabouli) is inspired by the Mediterranean dish, with a boost of fiber from quinoa instead of bulgur wheat, a little less parsley, and even more veggies. This recipe also makes 4 servings, which is perfect for Monday-Thursday lunches! 

Here’s how you make it:

Ingredients

• 2 ½ cups uncooked quinoa

• 1 package of small heirloom tomatoes

• ½ large red onion

• 1 cucumber

• ½-1 cup parsley

• ¼ cup Kalamata olives

• ½ large red pepper

• 2 lemons

• ¼ cup extra virgin olive oil

• Salt and pepper to taste

Optional additions

• ½ avocado

• spoonful of hummus

• feta cheese

Instructions

1. Cook quinoa according to package instructions.

2. Chop heirloom tomatoes, red onion, cucumber, Kalamata olives, and red pepper.

3. Finely chop parsley.

4. Toss quinoa, tomatoes, onion, cucumber, olives, pepper and parsley together in a bowl. 

5. Season generously with salt and pepper.

6. Add lemon juice and olive oil. Toss to combine.

7. Split into 4 Tupperware containers. Add additional toppings if desired!