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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.
10 min prep time
25 min cook time
6servings
¾ cup
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Step-By-Step Instructions:
-
Rinse quinoa and then combine with 1 ½ 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.
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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
¾ cup
- Amount per serving Calories 140
- % Daily value*
-
Total Fat
4.5g
6%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 210mg 9%
-
Total Carbohydrate
22g
8%
- Dietary Fiber 3g 11%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 5g
- Potassium 360mg 8%
Ingredients
quinoa (dry)
1 cup
water
1 1/2 cup
Extra Virgin Olive Oil
1 tbsp
lemon juice (from 1 med lemon)
2 tbsp
lemon zest (from 1 med lemon)
1 tsp
tomato(es) (finely diced)
1 med
cucumber(s) (seeded and finely diced)
1 med
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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