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How to Make Quinoa Tabbouleh
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.
20 min prep time
6servings
3/4 cup
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Step-By-Step Instructions:
- 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.
- Combine cooled quinoa with olive oil, lemon zest, lemon juice, tomato, cucumber, parsley, mint, salt (optional), and ground black pepper. Refrigerate or serve.
Nutrition facts
6 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 150
-
Total Fat
4.5g
- Saturated Fat 0.6g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 15mg
-
Total Carbohydrate
24g
- Dietary Fiber 4g
- Total Sugars 4g
- Added Sugars 0g
- Protein 5g
- Potassium 365mg
- Phosphorous 0mg
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
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