Quinoa Tabbouleh Salad
Quinoa Tabbouleh Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan salad. One portion of this dish contains roughly 5g of protein, 7g of fat, and a total of 163 calories. This recipe serves 6 and costs 98 cents per serving. Plenty of people really liked this middl eastern dish. 175 people have tried and liked this recipe. It is brought to you by I Food Real. A mixture of cucumber, mint, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Try Quinoa Tabbouleh Salad, Quinoa Tabbouleh Salad, and Quinoa Tabbouleh Salad for similar recipes.
Servings: 6
Ingredients:
1/2 large cucumber, peeled, seeded & coarsely chopped
2 tbsp extra virgin olive oil
3 tbsp green onions, chopped
Lemon juice from 1 lemon
1/4 - 1/2 cup mint, chopped
1 cup parsley, finely chopped
1 cup quinoa, dry
1/4 tsp salt or to taste
2 tomatoes, seeded & coarsely chopped
Equipment:
Cooking instruction summary:
Cook quinoa as per package instructions and let it cool. Or use my method:How to cook quinoa: Most packages say the ratio is 1:2 = 1 cup of dry quinoa: 2 cups of water. I cook mine 1:1.5, with a pinch of salt. It turns out al dente. Bring both to a boil, reduce heat to minimum and cook for 8-10 minutes. Let stand for 5 minutes and fluff with the fork.Combine all ingredients and gently mix together. Serve cold.
Step by step:
1. Cook quinoa as per package instructions and let it cool. Or use my method:How to cook quinoa: Most packages say the ratio is 1:2 = 1 cup of dry quinoa: 2 cups of water. I cook mine 1:1.5, with a pinch of salt. It turns out al dente. Bring both to a boil, reduce heat to minimum and cook for 8-10 minutes.
2. Let stand for 5 minutes and fluff with the fork.
3. Combine all ingredients and gently mix together.
4. Serve cold.
Nutrition Information:
covered percent of daily need
