Quinoa Tabbouleh Salad

Name: Quinoa Tabbouleh Salad
Total time: 45 min
Yield: 8 servings
Cuisine: Middle Eastern
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

Quinoa Tabbouleh Salad requires about 45 minutes from start to finish. For 52 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 136 calories, 4g of protein, and 7g of fat per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

136 kcal

Calories

4 g

Protein

7 g

Fat

16 g

Carbs

Ingredients

For 8 servings

Instructions

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!