Tabbouleh salad with quinoa instead of bulgar
I usually make a double batch of this. It's great to have it on hand all the time. :-) And the quinoa was used so I could make it gluten free. Salt and pepper should be 'to taste'. Other recipes add olive oil. I decide not to because it doesn't seem to add anything to the taste or texture, and therefore the extra fat grams are not worth putting it in.Submitted by: TRUEBLU4YOU
CALORIES: 93.8 |
FAT: 1.5g |
PROTEIN: 3.9g |
CARBS: 18.1g |
FIBER: 3.3g