Light, Bright & Flavorful: Quinoa Tabbouleh

Fresh, vibrant, and full of nourishing ingredients, this Quinoa Tabbouleh is one of our favorite warm-weather staples. It’s the perfect addition to any lunch or dinner—light enough to serve on the side, but satisfying enough to shine on its own.

We love pairing it with warm pita, kale salad, and a big dollop of hummus for a feel-good, plant-based meal. 

Ingredients

• 2 cups cooked quinoa (we used rainbow quinoa—red and white)

• 1/4 cup currants

• 1/4 cup chopped raw almonds

• 1/2 cup diced carrots

• 1/4 cup chopped fresh mint

• 1/4 cup chopped scallions

• 1/4 cup chopped parsley

• 1/4 cup fresh lime juice

• 1 tsp agave

• 1/2 tsp ground cumin

• 1 tsp sea salt

• 1/2 cup olive oil

Directions

Combine all ingredients in a large bowl and toss gently to mix. Let sit for at least 20 minutes before serving to allow the flavors to fully come together.

This salad stores beautifully and tastes even better the next day—perfect for meal prep, picnics, or a nourishing desk lunch.