Quinoa Tabooli
Yield
4 servingsPrep
10 minCook
0 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
quinoa
cooked |
|
| 1 | cup |
parsley leaves
chopped |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | each |
garlic cloves
pressed |
|
| ½ | teaspoon |
basil
|
*
|
| ½ | cup |
lemon juice
|
|
| ¼ | cup |
olive oil
|
|
| ⅛ | teaspoon |
sea salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
lettuce leaves
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
quinoa
cooked |
|
| 237 | ml |
parsley leaves
chopped |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 1 | each |
garlic cloves
pressed |
|
| 2.5 | ml |
basil
|
*
|
| 118 | ml |
lemon juice
|
|
| 59 | ml |
olive oil
|
|
| 0.6 | ml |
sea salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
lettuce leaves
whole |
*
|
Directions
Mix first 9 ingredients and place in a salad bowl lined with washed lettuce leaves.
Refrigerate for at least two hours to let flavor blend.
Fresh mint and black olives make nice garnishes for this dish.
