Quinoa tabbouleh salad
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
170 g
water
473.18 ml
green onions
4
tomatoes
1
cucumber
0.5 large
fresh mint
11.25 g
fresh parsley
7.5 g
olive oil
3 Tbsps
lemon juice
61 ml
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:
Carbs
16 g
Fat
6 g
Protein
3 g
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