Go Back
–+ servings
Servings: 4

Nectarine Quinoa Tabbouleh

Pin Print
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 1 large lemon, zest, and juice
  • 2 tsps white wine vinegar or apple cider vinegar
  • 2 Tbsps extra virgin olive oil
  • 2 cups cooked quinoa
  • 3 medium nectarines, pitted and cut into a small dice
  • 1 small red onion, diced small
  • 4 garden cucumbers or 1 English cucumber, cut into small dice
  • 1 large bunch of fresh parsley, chopped
  • 1 large bunch of fresh cilantro, chopped
  • sea salt and freshly ground black pepper to taste

Instructions 

  • Allow your quinoa to cool completely.
  • In a large bowl, whisk your fresh lemon juice, zest, vinegar, and oil.
  • Add in all the remaining ingredients and season to your taste with sea salt and pepper.
  • Stir well to combine. Taste and adjust the seasoning.
  • Enjoy immediately or store in a sealed container in the fridge for up to 3 days.
Like this? Leave a comment below!