Instant Pot Tabbouleh Salad is a refreshing dish that’s light and lovely. This salad is perfect for a pot luck or any Summer picnic. No worries about spoilage because there’s no mayo or dairy ingredients. In fact, my vegan friends, this one is a vegan dish.
Hi folks! Connie here with a fantastic new recipe for your pressure cooker. It’s been a while since I’ve gotten to use an Instant Pot, since November actually. If you’re a fan of this miracle gadget, you can imagine the withdrawals I’ve been going through without mine.
A very dear friend of mine, who’s also an Instant Pot Pothead was kind enough to help me out and get me a new one. Yay!! Since I don’t have all of my equipment back yet, I am a little limited on making videos but it’s coming. Most of you who have kept up with Happy Belly Foodie know me and you know I’m going through the big D. Bummer huh? Well, actually not so much, except for my equipment being tied up and held for ransom, lol. Some things are just so silly like that.
Anyway, life always goes on and me, being a rose colored glasses kinda gal, have just a few lighting things to work out and I’ll be up and running, good as new. Hoo-freaking-ray! Right? Cause the videos are the fun part of this gig! I mean, that snazzy music along with cooking makes everybody happy. I am the Happy Belly Foodie, after all.
Another mention I wanted to say is that I’ll be doing volunteer cooking demonstrations here in my neck of the woods. So if you’re in the Cincinnati tri-state area and you want to see the Happy Belly Foodie do her thing, send me an email at Happybellyfoodie@hotmail.com and I’ll give you a schedule of where you can come join the fun. Hey, its free! And who doesn’t love free fun?
That’s all for now, my fine foodie folks. I hope you’ll give this lovely little dish a try and let me know how much you loved it. (Cause you know you will.)
Till next time ~ much love, Connie
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 teaspoon sea salt
- 1 cup fresh parsley, chopped finely
- 2 green onions, chopped finely
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
Instructions
- Place the quinoa, water and salt into the pot of the pressure cooker.
- Place the lid on the unit and turn to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the time for 1 minutes.
- Once the unit has finished cooking, allow the pressure cooker to naturally release the steam.
- While waiting on the steam to release, place the chopped parsley, chopped green onions, lemon juice, garlic powder and olive oil in a bowl.
- After the steam has finished releasing (about 15 minutes) remove the lid and stir the quinoa.
- Allow the quinoa to cool completely.
- Add the quinoa to the parsley mixture and stir well.
- Place the salad in the refrigerator to allow the flavors to marinate for about an hour.
- Serve cold as a side dish or simply enjoy by itself.
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What is Happy Belly Foodie all about? Keeping it delicious! 
Hi honey!!
After having your Tabbouleh in Friendship Hall yesterday, I *had* to make it last night! Delicious!! I think next time I’ll double the parsley for a greener salad. :)P
Love you!
Bobbi Kaufman
Hi Bobbi!! Thank you so much for the encouragement and for stopping by my spot on the web. Like I always say, my recipes are a guideline for you to create your own deliciousness. You got this chicka! I can’t wait to share more dishes with everyone in Friendship Hall. Fun!! 🙂 Love you, too!
Nice to see something that uses a lot of parsley instead of just a tablespoon or two!