Quinoa Tabbouleh Salad
The recipe Quinoa Tabbouleh Salad could satisfy your middl eastern craving in roughly 45 minutes. This recipe serves 8 and costs 52 cents per serving. One portion of this dish contains approximately 4g of protein, 7g of fat, and a total of 136 calories. This recipe from Foodista has 4 fans. It works well as a very affordable hor d'oeuvre. If you have quinoa, freshly cracked pepper, parsley, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a tremendous spoonacular score of 87%. If you like this recipe, you might also like recipes such as Adzuki Bean & Quinoa Tabbouleh Salad With A Twist, Quinoa Tabbouleh Salad, and Quinoa Tabbouleh Salad.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup uncooked quinoa
2 cups water
4 green onions, chopped
1 tomato, diced
1/2 large cucumber, diced
1/4 cup loosely packed fresh mint, finely minced
1/8 cup fresh parsley, finely minced
3 tablespoons olive oil
1/4 cup lemon juice, or less (to taste- I like a lot!)
1 teaspoon garlic powder
Freshly cracked black pepper, to taste
Equipment:
sauce pan
bowl
Cooking instruction summary:
Bring water to a boil in a medium saucepan. Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool. Place cooled quinoa into a large bowl (preferably something with an airtight lid). Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour. Stir again before serving. Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!
Step by step:
1. Bring water to a boil in a medium saucepan.
2. Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool.
3. Place cooled quinoa into a large bowl (preferably something with an airtight lid).
4. Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.
5. Stir again before serving.
6. Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!
Nutrition Information:
covered percent of daily need
