Quinoa Tabbouleh

334

Quinoa Tabbouleh

Servings 4
Cook Time 25 minutes

Ingredients

  • ½ cup Quinoa (uncooked)
  • 2 cups Parsley (stems removed, finely chopped)
  • ¼ cup Mint Leaves (stems removed, finely chopped)
  • 2 stalks Green Onion (finely chopped)
  • 2 Tomatoes (medium, chopped)
  • 1 tbsp Extra Virgin Olive Oil
  • ¼ cup Lemon Juice
  • Sea Salt & Black Pepper (to taste)

Instructions

  • Cook the quinoa according to the directions on the package, and set aside to cool.
  • Once cooled, combine the quinoa with the remaining ingredients in a large mixing bowl. Divide into bowls and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days.
Serving size: One serving equals approximately two cups.
More Flavor: Add minced garlic.
No quinoa: Use bulgur, cauliflower rice, hemp seeds, or lentils instead.
Nutrition:
Fat 5g
Saturated 1g
Trans 0g
Polyunsaturated 1g
Monounsaturated 3g
Carbs 19g
Fiber 3g
Sugar 1g
Protein 5g
Cholesterol 0mg
Sodium 43mg
Potassium 440mg
Vitamin A 3703IU
Vitamin C 56mg
Calcium 63mg
Iron 3mg
Vitamin D 0IU
Vitamin E 1mg
Vitamin K 510μg
Thiamine 0.1mg
Riboflavin 0.1mg
Niacin 1mg
Vitamin B6 0.2mg
Folate 108μg
Vitamin B12 0μg
Phosphorous 135mg
Magnesium 65mg
Zinc 1mg
Selenium 2μg
Calories: 134kcal
Course: Side Dish
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