This quinoa tabouli recipe is one of my family’s all-time meal prep recipes. It is the perfect go-to for a meal, a side dish, or a quick snack.
Mediterranean Cuisine
Mediterranean diets have an emphasis on fresh, whole foods and a moderate intake of healthy fats, primarily from olive oil, avocados, and nuts. Read more about a healthy Mediterranean lifestyle here.
Here is what you’re going to need:
- A Pressure cooker
- A large bowl
- Large air tight container, or 2-4 small containers
- 1 Cup Quinoa
- 2 Cups Filtered Water
- 2 Cups Flat Leaf Parsley Chopped
- 1 can of Garbanzo Beans (Chickpeas) Rinsed and Drained
- 1 English Cucumber Chopped
- 1 Medium Red Onion Chopped
- 2 Cups Grape Tomatoes Halved
- 0.5 cup Olives sliced
- 1 Large Lemon Squeezed
- 0.5 Cups Extra Virgin Olive Oil
- 0.5 Cusp Coconut Aminos
- 1 tsp Ancient Fine Sea Salt or, to taste
- 0.5 tsp Ground Black Pepper or, to taste
Cooking the Quinoa
I like to use my Insta-pot for cooking quinoa. One of the biggest reasons is that it doesn’t need to be watched, so I can chop all the vegetables and measure the condiments while the quinoa is cooking. Once it is finished cooking, I have everything ready to toss it all together. The second reason is that it makes it the perfect, fluffy texture that my family loves!
Directions
Start by combining one part quinoa to two parts filtered water in your pressure cooker. This specific recipe calls for 1 cup of quinoa and 2 cups of filtered water. This yields approximately four cups of cooked quinoa. When making a big batch for the week for the whole family, I double or event triple this recipe.
Pressure cook on high for three minutes. It typically takes my instapot about 8 minutes to pressurize before the cooking process begins.
While the quinoa is cooking:
Rinse and drain your chickpeas.
Chop the parsley I like to chop the parsley finely, so I don’t end up with big leaves in my dish)
Chop the cucumber
Slice or chop the red onion ( I prefer having slices)
Cut the grape tomatoes in half. I use a rapid slicer for this process! It is one of my favorite kitchen tools and makes this go so much quicker.
Measure out 1/2 cup of sliced olives
Measure out 1/2 cup of Extra Virgin Olive Oil, and 1/2 cup of Liquid Coconut Aminos
Place all of the ingredients above in a large mixing bowl
Cut your lemon in half, and squeeze out the juices into the bowl (be sure to avoid the seeds)
Once the pressure cooker timer goes off, allow it to naturally release steam for about 10 minutes, then manually release the remaining steam and CAREFULLY remove the lid.
Add the cooked quinoa to the mixing bowl and toss everything together until well combined.
Add sea salt and pepper to taste.
Store in an airtight container in the refrigerator for up to 6 days.
Love TikTok? Me too! Save my quinoa tabouli video to reference later!
Equipment
Ingredients
- 1 Cup Quinoa
- 1 Can Garbanzo Beans (Chickpeas) Rinsed and Drained
- 2 Cups Filtered Water
- 2 Cups Flat Leaf Parsley Chopped
- 1 English Cucumber Chopped
- 1 Medium Red Onion Chopped
- 2 Cups Grape Tomatoes Halved
- 0.5 cup Olives sliced
- 1 Large Lemon Squeezed
- 0.5 Cups Extra Virgin Olive Oil
- 0.5 Cusp Coconut Aminos
- 1 tsp Ancient Fine Sea Salt or, to taste
- 0.5 tsp Ground Black Pepper or, to taste
Instructions
- Start by cooking the quinoa, I like to use my insta pot pressure cooker. You can do this ahead of time and place cooked quinoa in the refridgerator.
- Add quinoa and water to the instapot and stir1 Cup Quinoa, 2 Cups Filtered Water
- Pressure cook quinoa on high for 3 minutes (this takes about 10 minutes total counting the time it takes the instapot to pressurize)
- While quinoa is cooking, chop / slice the vegetables, and place all of the ingredients in a large bowl.1 Can Garbanzo Beans (Chickpeas), 2 Cups Flat Leaf Parsley, 1 English Cucumber, 1 Medium Red Onion, 2 Cups Grape Tomatoes, 1 Large Lemon, 0.5 Cups Extra Virgin Olive Oil, 0.5 Cusp Coconut Aminos, 1 tsp Ancient Fine Sea Salt, 0.5 tsp Ground Black Pepper, 0.5 cup Olives
- Once the timer goes off, allow the instapot to naturally release steam for about 10 minutew, then manually release any remaining pressure.
- Once steam is released, carefully remove the lid.
- Add the quinoa to the bowl full of ingredients and toss together until combined.
- Serve warm, or place in an airtight container in the refrigerator and serve cold for up to 6 days.
Nutrition
This recipe is part of my Eat Clean 21 Detox Program! Check It Out…
