Quinoa Tabbouleh

252

Quinoa Tabbouleh

Servings 4
Cook Time 27 minutes

Ingredients

  • 1 cup Quinoa (rinsed)
  • 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
Calories: 310kcal
Course: Salad
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