Quinoa Tabbouleh

Quinoa Tabbouleh
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
Nutrition Facts

Nutrition Facts

6 Servings

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

  • Total Fat 4.5g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 15mg
  • Total Carbohydrate 24g
    • Dietary Fiber 4g
    • Total Sugars 4g
  • Protein 5g
  • Potassium 370mg
Ingredients

Ingredients

  • quinoa
    1 cup
  • water
    1 1/2 cup
  • extra virgin olive oil
    1 tbsp
  • lemon (zested and juiced)
    1
  • tomato(es) (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
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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