Quinoa tabbouleh salad

Name: Quinoa tabbouleh salad
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup quinoa; 2 cups water; 4 green onions; 1 tomatoes; 0.5 large cucumber; 0.25 cup fresh mint; 0.12 cup fresh parsley; 3 Tbsps olive oil; 0.25 cup lemon juice; 1 tsp garlic powder; 8 servings black pepper

A refreshing Quinoa Tabbouleh Salad, suitable for gluten-free, dairy-free, lacto-ovo vegetarian, and vegan diets. Perfect for Middle Eastern cuisine enthusiasts, this dish takes about 45 minutes to prepare and provides 8% of your daily vitamins and minerals needs.

Ingredients

quinoa

1 cup

water

2 cups

green onions

tomatoes

cucumber

0.5 large

fresh mint

0.25 cup

fresh parsley

0.12 cup

olive oil

3 Tbsps

lemon juice

0.25 cup

garlic powder

1 tsp

black pepper

8 servings

Method

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!

Nutrition:

135 kcal

Carbs

16 g

Fat

6 g

Protein

3 g

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