How to Make Quinoa Tabbouleh
This salad can be served immediately but is best made the day before. To cool the quinoa quickly, spread it out on a baking sheet and refrigerate until cool.
20 min prep time
6servings
3/4 cup
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Step-By-Step Instructions:
- Rinse quinoa and then combine with 11/2 cups water. Bring to a boil then reduce to simmer. Cover and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and then cool completely.
- Combine cooled quinoa with olive oil, lemon zest, lemon juice, tomato, cucumber, parsley, mint, salt (optional), and ground black pepper. Refrigerate or serve.
Nutrition facts
6 Servings
-
Serving Size
3/4 cup
-
Amount per serving
Calories
150
- % Daily value*
-
Total Fat
4.5g
6%-
Saturated Fat
0.6g
3%
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
15mg
<1% -
Total Carbohydrate
24g
9%-
Dietary Fiber
4g
14% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
5g
-
Potassium
365mg
8%
Ingredients
quinoa
1 cup
water
1 1/2 cup
Extra Virgin Olive Oil
1 tbsp
lemon (zested and juiced)
1
tomato(es) (finely diced)
1
cucumber(s) (seeded and finely diced)
1
fresh parsley (chopped)
1 cup
fresh mint (chopped)
1/2 cup
salt (optional)
1/2 tsp
black pepper
1/4 tsp