Quinoa Tabbouleh
Ingredients
- 1 cup Quinoa (rinsed)
- 1¾ cups Water
- ½ tsp Pink Salt
For The Dressing:
- ¼ cup Lemon Juice (freshly squeezed – plus more to taste)
- ¼ cup Extra Virgin Olive Oil
- 1 tsp Pink Salt
- ¼ tsp Black Pepper
For The Tabbouleh:
- 1 cup Parsley (chopped)
- 1 cup Fresh Dill (chopped)
- ½ cup Mint Leaves (chopped)
- 1 cup Cherry Tomatoes (chopped)
- 1 Cucumber (peeled and chopped)
- 3 Scallions (sliced thinly both white and green parts)
Instructions
- To cook the quinoa: Place quinoa in a saucepan and add in the water and salt.Give it a mix, put the lid on and bring it to a boil in medium high heat. Once itcomes to a boil, turn down the heat to low and cook for 10-12 minutes or untilwater is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff itwith a fork and place it in a large salad bowl.
- Make the salad dressing: Meanwhile, prep the dressing by whisking alldressing ingredients in a small bowl. Set it aside.
- To assemble the quinoa tabbouleh: Place all tabbouleh ingredients in the bowlwith the cooked quinoa.
- Drizzle it with the dressing. Give it a toss.
- Taste for seasoning and serve immediately.
Notes
Nutrition:
| Fat | 16g | |
| Saturated | 2g | |
| Trans | 0g | |
| Polyunsaturated | 3g | |
| Monounsaturated | 11g | |
| Carbs | 35g | |
| Fiber | 5g | |
| Sugar | 3g | |
| Protein | 8g | |
| Cholesterol | 0mg | |
| Sodium | 571mg | |
| Potassium | 606mg | |
| Vitamin A | 2097IU | |
| Vitamin C | 38mg | |
| Calcium | 89mg | |
| Iron | 4mg | |
| Vitamin D | 0IU | |
| Vitamin E | 3mg | |
| Vitamin K | 296μg | |
| Thiamine | 0.2mg | |
| Riboflavin | 0.2mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0.3mg | |
| Folate | 129μg | |
| Vitamin B12 | 0μg | |
| Phosphorous | 240mg | |
| Magnesium | 115mg | |
| Zinc | 2mg | |
| Selenium | 4μg |
