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Easy Quinoa Tabouli

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Easy Quinoa Tabouli

Quinoa Tabouli recipe

 

Yield

2 servings

Prep

15 min

Cook

20 min

Ready

8 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup water
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½ cup quinoa
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3 medium tomatoes
ripe
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1 cup parsley leaves
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1 cup scallions, spring or green onions
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cup lemon juice
freshly squeezed
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cup safflower oil
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2 tablespoons mint leaves
fresh
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salt
to taste
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Ingredients

Amount Measure Ingredient Features
237 ml water
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118 ml quinoa
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3 medium tomatoes
ripe
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237 ml parsley leaves
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237 ml scallions, spring or green onions
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79 ml lemon juice
freshly squeezed
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79 ml safflower oil
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3E+1 ml mint leaves
fresh
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1 x salt
to taste
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Directions

Pour water into a 1-quart saucepan.

Add quinoa; bring to a boil.

Reduce heat to a simmer; cover.

Cook for 10 to 15 minutes, or until all water has been absorbed.

While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions.

Add lemon juice, oil, and mint to tomato mixture.

Stir in cooked quinoa and salt.

Mix well.

Let tabouli sit in the refrigerator for a day to blend flavors.

Note: Also, she neglected to mention that tabouli is traditionally served at room temperature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 514g (18.1 oz)
Amount per Serving
Calories 55364% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 32%
Sugars g
Protein 19g
Vitamin A 100% Vitamin C 155%
Calcium 15% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 

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