Quinoa and Zucchini Noodle Tabbouleh

I love the flavors of tabbouleh but find you can’t eat too much of it when it’s made traditionally because it’s like a super condensed salad consisting of bulgar, parsley, mint, tomatoes, cucumbers. I added some zucchini noodles and quinoa to spread it out and make it its own side dish. This is insanely healthy for you and insanely delicious. The secret ingredient being Trader Joe’s Indonesian Salsa (which I also put in my pasta salad). It has a delicious combination of peppers, garlic, lemongrass, and shallots. No it’s not what would be in a traditional tabbouleh but trust me, if you make it this way, you’ll never go back to the traditional. 

Ingredients

16 oz cherry tomatoes, halved

1 large zucchini, spiralized then chopped roughly

½ red onion, diced

1 cup mint, chopped

1 cup parsley, chopped (measure both herbs before chopping. It would be a shit ton if you used a cup of chopped parsley)

½ can chickpeas (or the whole thing if you love them), drained and rinsed

1 cup cooked quinoa (ends up being 3 cups cooked)

Dressing

¼ cup olive oil

½ cup lemon juice (if you run out of lemons like I did, throw in some lime juice. Who cares?)

4 Tbsp Trader Joe’s Indonesian Salsa

½ tsp salt

Some fresh ground pepper

1 Tbsp apple cider vinegar

What To Do

Cook quinoa. Spiralize zucchini. Set aside.

Combine dressing ingredients. Set aside.

In large bowl combine chopped veggies, herbs, and chickpeas. Add cooled quinoa and dressing. Mix thoroughly. Enjoy!