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Quinoa Tabbouleh

Quinoa Tabbouleh
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary

This salad can be served immediately but is best made the day before. To cool the quinoa quickly, spread it out on a baking sheet and refrigerate until cool.

  • Prep time
    20 min
  • Servings
    6 Servings
  • Serving size
    3/4 cup
Foodie Gluten-Free Salads Sides Vegetarian Low Sodium Veggie Rich Mediterranean
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 150

  • Total Fat 4.5g
    • Saturated Fat 0.6g
  • Cholesterol 0mg
  • Sodium 15mg
  • Total Carbohydrate 24g
    • Dietary Fiber 4g
    • Total Sugars 4g
  • Protein 5g
  • Potassium 365mg
Foodie Gluten-Free Salads Sides Vegetarian Low Sodium Veggie Rich Mediterranean
Ingredients

Ingredients

  • quinoa
    1 cup
  • water
    1 1/2 cup
  • Extra Virgin Olive Oil
    1 tbsp
  • lemon (zested and juiced)
    1
  • tomatoes (finely diced)
    1
  • cucumber(s) (seeded and finely diced)
    1
  • fresh parsley (chopped)
    1 cup
  • fresh mint (chopped)
    1/2 cup
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp

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Directions

Directions

  1. Rinse quinoa and then combine with 11/2 cups water. Bring to a boil then reduce to simmer. Cover and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and then cool completely.

  2. Combine cooled quinoa with olive oil, lemon zest, lemon juice, tomato, cucumber, parsley, mint, salt (optional), and ground black pepper. Refrigerate or serve.

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