Quinoa Tabbouleh
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:
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 |