A simple gluten free tabbouleh salad packed with fresh parsley, mint, creamy avocado, and crunchy chickpeas for extra protein. Ready in less than 30 minutes, and it makes a great meal-prep option for weekdays!
Rinse 1 cup of quinoa and add to a saucepan. Add 2 cups of water and ½ teaspoon of salt. Bring to a boil. Reduce heat to low, cover, and simmer for around 20 minutes, or until all of the liquid is absorbed. Transfer to a medium-sized bowl to cool slightly.
Make ahead: You can either cook the quinoa up to 24 hours ahead of time and store it in the refrigerator until ready to assemble the salad, or prepare the salad up to 24 hours ahead of time and store it (covered) in the refrigerator.
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!