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Pressure Cooked Quinoa Tabboule

 

14

Yield

6

servings

Prep

20

min

Cook

10

min

Ready

150

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

4 cups quinoa
cooked, room temperature
2 stalks celery
finely minced
*
2 large carrots
finely minced
4 each scallions, spring or green onions
finely minced
2 cups parsley leaves
finely minced, fresh
½ cup olive oil
cup lemon juice
1 tablespoon dijon mustard
2 teaspoons mint leaves
flakes, dried
*
½ teaspoon salt
or to taste
1 x cherry tomatoes
diced, for garnish
*

Directions

Cook Quinoa according to basic directions.

In a large bowl, combine the quinoa, celery, carrots, scallions, and parsley.

In a jar, or with a food processor or blender, combine ½ cup olive oil, ⅓ cup lemon juice, mustard, mint, and salt until well blended.

Pour over the quinoa mixture and toss to thoroughly coat the grains.

Taste and add more olive oil, lemon juice or salt as needed.

Serve immediatelyor refrigerate until needed .

Before serving, garnish with tomatoes, if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 91437% of calories from fat
 % Daily Value *
Total Fat 37g 58%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 419mg 17%
Total Carbohydrate 42g 42%
Dietary Fiber 13g 52%
Sugars g
Protein 48g
Vitamin A 179% Vitamin C 92%
Calcium 18% Iron 104%
* based on a 2,000 calorie diet How is this calculated?

 

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