"Tabbouleh" with tuna
- Number of Servings: 8
Ingredients
1 cup quinoa, rinsed thoroughly Water10 scallions, white bulbs only, sliced thin2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice10 radishes, sliced thin2 carrot, grated1/2 cup chopped fresh parsley1/2 cup chopped fresh mint2 cans solid white tuna packed in water4 tablespoon(s) olive oil1/2 cups lemon juice (from 3 lemons)1 teaspoons salt1/2 teaspoons fresh-ground black pepper
Prepare quinoa according to package instructions.
When the quinoa is cool, stir in the scallions, cucumber, radishes, carrot, parsley and mint.
Add the tuna, the olive oil, lemon juice, salt and pepper. Mix gently to combine.
The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the quinoa, the flavors marry. Try some the next day.
You can use tuna in oil, but then use the oil from that and take out 2 tbsp of added oil.
1 serving= about 2 cups.
Number of Servings: 8
When the quinoa is cool, stir in the scallions, cucumber, radishes, carrot, parsley and mint.
Add the tuna, the olive oil, lemon juice, salt and pepper. Mix gently to combine.
The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the quinoa, the flavors marry. Try some the next day.
You can use tuna in oil, but then use the oil from that and take out 2 tbsp of added oil.
1 serving= about 2 cups.
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 218.2
- Total Fat: 9.6 g
- Cholesterol: 15.6 mg
- Sodium: 433.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 3.3 g
- Protein: 12.3 g
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