Quinoa Tabouli
- Number of Servings: 7
Ingredients
1 1/2 cups organic red quinoa 2 1/3 cups water1 organic cucumber3 organic Roma tomatoes1/2 bunch organic green onion2 tablespoons organic fresh mint1/2 bunch organic cilantro1/3 cup organic lime juice1 teaspoon salt1/2 teaspoon organic black pepper1 teaspoon organic minced or crushed garlic1 tablespoon organic dried mint1/3 cup organic extra virgin olive oil
Rinse quinoa in cold water in a fine mesh colander and let drain well.
Bring water to a boil. Add quinoa, stir, and bring to a full rolling boil. Cover and reduce heat to a simmer; simmer for 5 minutes. Turn off heat and let the quinoa slowly finish for another 10 minutes. Let cool in the refrigerator.
Peel and dice cucumber, removing the seeds. Dice tomatoes. Thinly slice green onions. Chiffonade fresh mint and coarsely chop cilantro.
In a bowl mix together lime juice, salt, pepper, garlic, dried mint and olive oil.
When the quinoa has cooled, toss with cucumber, tomatoes, green onions, mint, cilantro and dressing.
Number of Servings: 7
Recipe submitted by SparkPeople user BELLATROTTA.
Bring water to a boil. Add quinoa, stir, and bring to a full rolling boil. Cover and reduce heat to a simmer; simmer for 5 minutes. Turn off heat and let the quinoa slowly finish for another 10 minutes. Let cool in the refrigerator.
Peel and dice cucumber, removing the seeds. Dice tomatoes. Thinly slice green onions. Chiffonade fresh mint and coarsely chop cilantro.
In a bowl mix together lime juice, salt, pepper, garlic, dried mint and olive oil.
When the quinoa has cooled, toss with cucumber, tomatoes, green onions, mint, cilantro and dressing.
Number of Servings: 7
Recipe submitted by SparkPeople user BELLATROTTA.
Nutritional Info Amount Per Serving
- Calories: 253.6
- Total Fat: 12.8 g
- Cholesterol: 0.0 mg
- Sodium: 337.7 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.3 g
- Protein: 5.8 g
Member Reviews
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MCMLXIV
I used chopped fresh parsley instead of Cilantro and chopped fresh zuccini instead of cucumber (because I had them on hand). It was fantastic. (It wound up being like the old Moosewood recipe for Tabouli except for the use of quinoi instead of bulgar wheat.) I loved the mellower quinoi flavor. - 9/9/10