Quinoa Tabbouleh
This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.
Servings per recipe: 4
Calories per serving: 354
Preparation time: 15m
Total cooking time: 30m
Ingredients:
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 cup lemon juice
- 3 tomatoes, diced
- 1 cucumber, diced
- 2 bunches green onions, diced
- 2 carrots, grated
- 1 cup fresh parsley, chopped
Directions:
- 1 In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
- 2 Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
Nutrion facts:
| Total Fat | 16.6g | 26% |
| Saturated Fat | 2.0g | |
| Cholesterol | 0mg | |
| Sodium | 286mg | 11% |
| Potassium | 805mg | 23% |
| Total Carbohydrates | 45.7g | 15% |
| Dietary Fiber | 9.3g | 37% |
| Protein | 9.6g | 19% |
| Sugars | 8g | |
| Vitamin A | 8305IU | |
| Vitamin C | 63mg | |
| Calcium | 134mg | |
| Iron | 6mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 56mg | |
| Folate | 120mcg |
