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Easy Quinoa Tabouli

 
Easy Quinoa Tabouli
37

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

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

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

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Nutrition Facts

Serving Size 514g (18.1 oz)
Amount per Serving
Calories 55364% of calories 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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