35+ Nutritious Sunday Vegan Quinoa Recipes You’ll Love

Quinoa is a versatile, protein-packed superfood that can easily transform your Sunday meals into something special.

Whether you’re planning a quiet, nourishing day at home or entertaining friends and family, quinoa serves as the perfect base for a wide array of vegan dishes.

From hearty bowls and salads to flavorful casseroles and savory sides, quinoa offers a light yet satisfying foundation for vegan recipes that will keep you full and energized.

In this blog, we’ve rounded up 35+ Sunday vegan quinoa recipes that will make your weekend meals both nutritious and delicious.

Whether you’re looking for a comforting chili, a refreshing salad, or a creative stuffing, these quinoa recipes cater to all tastes and preferences.

So, grab your quinoa and let’s get cooking!

35+ Nutritious Sunday Vegan Quinoa Recipes You’ll Love

Whether you’re new to quinoa or a seasoned fan, these 35+ Sunday vegan quinoa recipes will inspire you to enjoy this powerhouse grain in new and exciting ways.

Perfect for meal prepping or crafting a memorable Sunday spread, quinoa proves to be a reliable and flavorful ingredient that fits any occasion.

From vibrant salads and warming stews to savory casseroles, these dishes will elevate your Sunday meal routine, bringing variety, flavor, and nutrition to your table.

So why not make your next Sunday meal a quinoa-filled feast that’s as delicious as it is wholesome?

Quinoa and Roasted Vegetable Buddha Bowl

This vibrant Buddha bowl combines protein-rich quinoa with an array of roasted vegetables, creating a balanced, colorful meal. It’s a hearty yet light dish that’s perfect for Sundays when you want something nourishing and simple to prepare. Packed with vitamins, minerals, and flavors, this bowl is as healthy as it is satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, diced
• 1 bell pepper (any color), diced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 avocado, sliced
• Tahini dressing or hummus for topping

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss zucchini, bell pepper, cherry tomatoes, and broccoli with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
3. In a medium pot, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
4. Assemble the Buddha bowl: start with a base of quinoa, add roasted vegetables, top with avocado slices, and drizzle with tahini dressing or add a dollop of hummus.
5. Serve warm and enjoy!

This Buddha bowl is a delightful way to enjoy a vibrant mix of textures and flavors. It’s an easy recipe to customize with your favorite vegetables and dressings, making it a perfect Sunday staple for vegan dining.

Lemon Herb Quinoa and Chickpea Salad

Bright and refreshing, this lemon herb quinoa and chickpea salad is perfect for a light yet filling Sunday meal. Bursting with fresh herbs, tangy lemon, and creamy chickpeas, this salad is packed with plant-based protein and fiber to keep you energized.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 2 lemons
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water or vegetable broth according to package instructions. Let it cool slightly.
2. In a large bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
4. Serve immediately or chill for 1–2 hours for enhanced flavor.

This lemon herb quinoa salad is a refreshing way to enjoy wholesome, plant-based ingredients. Perfect for a picnic, a potluck, or a quiet Sunday lunch, it’s easy to prepare and bursting with flavor. Pair it with crusty bread or grilled vegetables for a complete meal.

Vegan Quinoa Chili

Warm, hearty, and bursting with spices, this vegan quinoa chili is the ultimate comfort food for a cozy Sunday. The quinoa adds texture and protein, making this dish both satisfying and nutritious. Pair it with your favorite toppings for a customizable, crowd-pleasing dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 bell pepper, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, vegan sour cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Add bell pepper, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 2–3 minutes until fragrant.
3. Stir in quinoa, black beans, kidney beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 25–30 minutes, stirring occasionally, until quinoa is tender and chili is thickened.
5. Serve hot with your choice of toppings.

This vegan quinoa chili is the perfect one-pot meal for a relaxing Sunday dinner. It’s hearty, flavorful, and easily adaptable to your spice preferences. Leftovers are even better the next day, making it an excellent make-ahead option for the week.

Stuffed Bell Peppers with Spiced Quinoa

These stuffed bell peppers are as visually stunning as they are delicious. Filled with a spiced quinoa mixture, this dish is a perfect combination of wholesome ingredients and bold flavors. Whether you’re hosting a Sunday dinner or preparing a meal for yourself, this recipe is a winner.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup cooked black beans
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside.
2. In a medium pot, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer until quinoa is cooked, about 15 minutes.
3. Heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Stir in the cooked quinoa.
4. Stuff each bell pepper with the quinoa mixture and place them in a baking dish. Cover with foil and bake for 25–30 minutes.
5. Remove foil and bake for an additional 10 minutes. Garnish with fresh cilantro and serve warm.

These stuffed bell peppers are a feast for the eyes and the palate. They’re easy to prepare and can be customized with your favorite ingredients, making them a perfect addition to your Sunday meal rotation.

Quinoa and Sweet Potato Casserole

This hearty quinoa and sweet potato casserole is the ultimate comfort food. Layered with creamy, nutty flavors and baked to perfection, it’s a warm, satisfying dish ideal for lazy Sundays. The combination of sweet potatoes and quinoa ensures a nutrient-rich, protein-packed meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 1 cup kale, chopped
• 1/2 cup coconut milk
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook quinoa in water or vegetable broth according to package instructions. Set aside.
3. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
4. In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, kale, coconut milk, nutritional yeast, garlic powder, smoked paprika, turmeric, salt, and pepper. Mix well.
5. Transfer the mixture to a greased baking dish. Bake for 20–25 minutes until the top is slightly crispy.
6. Serve warm and enjoy!

This quinoa and sweet potato casserole is comfort food done right. It’s hearty enough to please a crowd and easy to make ahead of time. Serve it with a side salad or crusty bread for a complete Sunday dinner.

Asian-Inspired Quinoa Stir-Fry

This Asian-inspired quinoa stir-fry is a quick and flavorful meal perfect for Sundays when you want something light but satisfying. Featuring a rainbow of vegetables and a tangy stir-fry sauce, this dish is a perfect blend of taste and nutrition.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 medium carrot, julienned
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1/2 tsp chili flakes (optional)
• Sesame seeds and green onions for garnish

Instructions:

1. Cook quinoa in water or vegetable broth according to package instructions. Set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sautéing until fragrant.
3. Add broccoli, bell pepper, snap peas, and carrot to the skillet. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
4. In a small bowl, mix soy sauce, rice vinegar, maple syrup, and chili flakes. Pour the sauce over the vegetables and stir to combine.
5. Add the cooked quinoa to the skillet and toss everything together. Cook for an additional 2–3 minutes.
6. Garnish with sesame seeds and green onions. Serve warm.

This quinoa stir-fry is an explosion of flavors and colors, making it a standout dish for your Sunday table. It’s a versatile recipe that can be adapted with your favorite vegetables and proteins, ensuring it’s always a hit.

Quinoa, Spinach, and Mushroom Stuffed Portobello Mushrooms

These stuffed portobello mushrooms filled with quinoa, spinach, and mushrooms create a rich, savory meal that’s perfect for a Sunday dinner. The combination of earthy mushrooms and protein-packed quinoa is sure to please everyone at the table. Plus, they’re easy to prepare and make for a delicious, filling meal.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup spinach, chopped
• 1 cup button mushrooms, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 cup nutritional yeast
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook quinoa in vegetable broth according to package instructions. Set aside.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened. Add diced mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown.
4. Stir in chopped spinach, cooking for another 2–3 minutes until wilted. Add cooked quinoa, nutritional yeast, thyme, salt, and pepper. Mix well to combine.
5. Place the mushroom caps on a baking sheet and spoon the quinoa mixture into the centers of each mushroom.
6. Bake for 20–25 minutes until the mushrooms are tender.
7. Garnish with fresh parsley and serve warm.

These quinoa-stuffed portobello mushrooms are a perfect blend of hearty and healthy. They’re satisfying enough to be a main dish but light enough for a delicious Sunday meal. The earthy flavor of the mushrooms pairs beautifully with the quinoa filling, making this a delightful and nutritious choice.

Curry-Spiced Quinoa with Roasted Cauliflower

This curry-spiced quinoa with roasted cauliflower is a warming, aromatic dish that’s perfect for a Sunday lunch or dinner. The earthy cauliflower and quinoa are elevated with a mix of bold spices like turmeric, cumin, and coriander, creating a flavorful, vegan dish that’s both comforting and vibrant.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp coriander
• Salt and pepper to taste
• 1/2 cup raisins (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, turmeric, cumin, coriander, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until the cauliflower is tender and golden.
3. While the cauliflower roasts, cook quinoa in vegetable broth according to package instructions.
4. When the quinoa is cooked, fluff it with a fork and stir in the raisins (if using).
5. Once the cauliflower is roasted, combine it with the quinoa and toss gently to mix.
6. Garnish with fresh cilantro and serve warm.

This curry-spiced quinoa with roasted cauliflower offers a rich depth of flavor with the perfect balance of spices. The roasted cauliflower adds a nice crunch and smokiness, while the quinoa provides a hearty base. This dish is an excellent choice for a Sunday meal that’s both satisfying and packed with nutrients.

Vegan Quinoa and Avocado Sushi Rolls

These vegan quinoa and avocado sushi rolls are a healthy, fun twist on traditional sushi. Using quinoa instead of rice adds a protein boost, while the creamy avocado provides a rich texture. They’re perfect for a light Sunday snack or an impressive appetizer for a gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp rice vinegar
• 1 tsp sugar
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• Soy sauce or tamari for dipping
• Sesame seeds for garnish

Instructions:

1. Cook quinoa in water according to package instructions. Once cooked, mix in rice vinegar and sugar. Let it cool slightly.
2. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of quinoa over the nori, leaving about 1 inch at the top.
3. In the center of the quinoa, add slices of avocado, cucumber, and carrot.
4. Roll the sushi tightly using the sushi mat. Once rolled, use a sharp knife to slice into bite-sized pieces.
5. Garnish with sesame seeds and serve with soy sauce or tamari for dipping.

These vegan quinoa and avocado sushi rolls are a unique and satisfying alternative to traditional sushi. They’re light, flavorful, and make a great snack or appetizer for any occasion. The quinoa adds a great texture, and the fresh veggies and avocado make each bite a delicious treat.

Quinoa and Roasted Vegetable Salad with Lemon-Tahini Dressing

This vibrant quinoa and roasted vegetable salad is the perfect combination of crunchy, roasted veggies and fluffy quinoa, drizzled with a zesty lemon-tahini dressing. It’s a great choice for a light yet filling Sunday meal that’s also great for meal prep throughout the week.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 small zucchini, diced
• 1 small red bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the zucchini, red bell pepper, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
3. While the vegetables roast, cook the quinoa in water or vegetable broth according to package instructions. Set aside to cool.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and a pinch of salt to create the dressing. If the dressing is too thick, add a little water to thin it out to your desired consistency.
5. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the lemon-tahini dressing and toss to combine.
6. Garnish with fresh parsley and serve warm or chilled.

This quinoa and roasted vegetable salad is a hearty, nutrient-packed meal that’s full of bright, earthy flavors. The creamy lemon-tahini dressing ties everything together perfectly, making it a refreshing and wholesome dish for any Sunday. Plus, it keeps well in the fridge, making it a great option for leftovers during the week.

Quinoa and Chickpea Buddha Bowl

This quinoa and chickpea Buddha bowl is a balanced, colorful meal that’s bursting with nutrients and flavors. Packed with protein-rich quinoa and chickpeas, fresh veggies, and topped with a tangy dressing, this bowl makes for a satisfying and nutritious Sunday lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1 cup spinach, chopped
• 1 small cucumber, sliced
• 1/2 avocado, sliced
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (optional)
• Salt and pepper to taste

Instructions:

1. Cook quinoa in vegetable broth according to package instructions. Set aside.
2. In a skillet, heat olive oil over medium heat. Add chickpeas, smoked paprika, garlic powder, cumin, salt, and pepper. Sauté for 5–7 minutes, until the chickpeas are golden and slightly crispy.
3. In a small bowl, whisk together tahini, lemon juice, and water (if needed) to create a smooth dressing. Adjust with more lemon or water if desired.
4. To assemble the Buddha bowls, divide the quinoa between two bowls. Top each with sautéed chickpeas, chopped spinach, cucumber slices, and avocado.
5. Drizzle with tahini dressing and serve.

This quinoa and chickpea Buddha bowl is a perfect example of a nourishing, plant-based meal. It’s packed with protein and healthy fats, and the tangy tahini dressing adds the perfect finishing touch. This vibrant dish is a great choice for a Sunday that’s both filling and wholesome.

Lemon and Herb Quinoa Patties

These quinoa patties are the perfect way to enjoy quinoa in a savory, crispy form. Flavored with fresh herbs and a hint of lemon, these patties are crispy on the outside and tender on the inside, making them ideal for a light but satisfying Sunday lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh lemon zest
• 1 tbsp lemon juice
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil, for frying

Instructions:

1. Cook quinoa in vegetable broth according to package instructions. Let it cool slightly.
2. In a large mixing bowl, combine cooked quinoa, breadcrumbs, parsley, lemon zest, lemon juice, thyme, garlic powder, salt, and pepper. Mix well.
3. Form the quinoa mixture into small patties. If the mixture is too sticky, add more breadcrumbs until you can form patties easily.
4. Heat olive oil in a large skillet over medium heat. Fry the patties for 3–4 minutes per side, until golden brown and crispy.
5. Remove from the skillet and drain on paper towels. Serve warm with a side of fresh greens or a dipping sauce of your choice.

These lemon and herb quinoa patties are a delicious, protein-packed option for any Sunday meal. They’re flavorful, crispy, and satisfying, making them a great alternative to traditional veggie burgers. Serve them with a side of greens or a simple salad for a complete meal that’s sure to please.

Vegan Quinoa and Sweet Potato Chili

This vegan quinoa and sweet potato chili is a hearty, comforting dish that’s perfect for a cozy Sunday dinner. Packed with protein from the quinoa and fiber from the sweet potatoes, it’s a warming bowl of goodness that’s both nutritious and filling. The chili spices provide just the right balance of heat and flavor, making it a crowd-pleaser for everyone.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat a splash of olive oil over medium heat. Add the onion and garlic and sauté for 3–4 minutes until softened.
2. Add the diced sweet potatoes, bell pepper, chili powder, cumin, and smoked paprika. Stir to coat the vegetables in the spices.
3. Pour in the diced tomatoes, beans, vegetable broth, and quinoa. Bring to a simmer, then reduce the heat and cover. Let the chili cook for 20–25 minutes, or until the sweet potatoes are tender and the quinoa is cooked.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This vegan quinoa and sweet potato chili is the epitome of comfort food. The quinoa adds a satisfying texture, while the sweet potatoes provide a natural sweetness that balances the heat from the spices. It’s the perfect dish to warm up your Sunday evening and can be stored in the fridge for easy leftovers throughout the week.

Quinoa-Stuffed Bell Peppers with Avocado Cream

These quinoa-stuffed bell peppers are a colorful and nutritious dish that’s perfect for a light Sunday lunch or dinner. The quinoa filling is loaded with flavor from black beans, corn, and spices, and topped with a creamy avocado sauce that adds a rich, tangy finish. This meal is a complete, balanced dish that’s as delicious as it is visually appealing.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 avocado
• 2 tbsp lime juice
• 1/4 cup water (or more for desired consistency)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook quinoa in vegetable broth according to package instructions. Set aside.
3. In a skillet, sauté onion and garlic in olive oil over medium heat until softened, about 4–5 minutes.
4. Stir in the black beans, corn, cumin, chili powder, paprika, salt, and pepper. Cook for 3–4 minutes, then remove from heat and stir in the cooked quinoa.
5. Stuff each bell pepper with the quinoa mixture and place the stuffed peppers on a baking dish.
6. Cover with foil and bake for 25–30 minutes, until the peppers are tender.
7. While the peppers bake, blend the avocado, lime juice, and water in a blender or food processor until smooth.
8. Serve the stuffed peppers with a drizzle of avocado cream and garnish with fresh cilantro.

These quinoa-stuffed bell peppers with avocado cream are a showstopper of a dish, packed with vibrant flavors and textures. The creamy avocado sauce complements the savory quinoa filling, while the bell peppers offer a sweet and tender base. This dish is a great option for anyone looking for a healthy yet flavorful Sunday meal that’s sure to impress.

Vegan Quinoa Tabbouleh Salad

This vegan quinoa tabbouleh salad is a fresh and vibrant twist on the traditional Middle Eastern dish. Using quinoa instead of bulgur adds extra protein and makes it gluten-free while still retaining the refreshing flavors of parsley, mint, and lemon. It’s perfect as a light lunch or a refreshing side dish for a Sunday gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1 cucumber, diced
• 1 large tomato, diced
• 1 small red onion, finely diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water according to package instructions. Let it cool to room temperature.
2. In a large bowl, combine the cooked quinoa with parsley, mint, cucumber, tomato, and red onion.
3. Drizzle with olive oil and lemon juice, and toss well to combine.
4. Season with salt and pepper to taste.
5. Chill in the fridge for 30 minutes before serving for the flavors to meld.

This quinoa tabbouleh salad is a refreshing and flavorful dish that’s perfect for a light and healthy Sunday meal. The combination of fresh herbs, crisp vegetables, and lemony dressing makes it a delicious, refreshing choice. It’s also a great dish for meal prep or serving at gatherings, as it can be easily doubled and stored in the fridge.

Note: More recipes are coming soon!