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Quinoa Tabbouleh

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Submitted by cajuntexusa

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

45 min

Ingredients

1 237
CUP ML QUINOA
14 404.6
OUNCES ML/G VEGETABLE STOCK
2 3E+1
TABLESPOONS ML PINE NUTS
8 8
EACH EACH CHERRY TOMATOES
cut up
2 2
¼ 59
CUP ML PARSLEY LEAVES
chopped
1 15
TABLESPOON ML MINT LEAVES
chopped
1 15
TABLESPOON ML CILANTRO
chopped
4 6E+1
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML OLIVE OIL
¼ 1.3
TEASPOON ML SALT

Directions

Put the quinoa in a fine sieve and rinse well with water. Drain well.

Put into a large nonstick skillet and toast 3 minutes. Add the vegetable broth and bring to a boil.

Cover, reduce the heat to medium-low, and cook 12 minutes.

Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid.

Transfer to a bowl.

Put the pine nuts into a small skillet and place over medium Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. Combine the quinoa, pine nuts, tomatoes, green onions. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 148 38% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 26% Vitamin C 37%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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