A refreshing twist on tabbouleh. This is my go-to recipe for so many occasions; potlucks, salads and lunches on the go. Every time I take it somewhere, someone asks for the recipe.Ingredients | Easy Quinoa Salad Recipes
1 cup water
⅔ cup quinoa
5 carrots, diced
⅓ cup currants
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup green onions, chopped
½ cup olive oil
¼ cup lime juice
1 teaspoon agave nectar
½ teaspoon ground cumin
½ teaspoon salt
Directions
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let quinoa rest, covered, for 5 minutes. Uncover the saucepan and cool to room temperature.
Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.
Combine olive oil, lime juice, agave nectar, cumin, and salt in a jar; seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Info | Easy Quinoa Salad Recipes
prep:
25 mins
cook:
15 mins
additional:
20 mins
total:
1 hr
Servings:
4
Yield:
4 servings
