Tabbouleh salad with quinoa instead of bulgar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:1/2 cup dry whole grain quinoa5 plum or roma tomatoes chopped1/2 cup chopped raw onions (white or yellow)1 cup chopped cucumber (peeled)3 cups chopped fresh parsley3 cloves (or 1 Tbsp) chopped or minced garlic1/4 cup fresh lemon juiceSalt and pepper to taste
Boil 1 cup of water and add 1/2 cup of quinoa. Cook on low/simmer until water is absorbed, about 20+ min. (Or follow the directions on the package you have). It should end up as soft as cooked rice when done. While that is cooking, chop tomatoes, onion, cucumber, and parsley and add to a big bowl. After the quinoa is done and cooled, add it to the chopped veggie mix and then add the garlic, salt, pepper and lemon juice. Taste and add more spices if desired.
Split into 6 servings (approx 1 heaping cup each)
Number of Servings: 6
Recipe submitted by SparkPeople user TRUEBLU4YOU.
Split into 6 servings (approx 1 heaping cup each)
Number of Servings: 6
Recipe submitted by SparkPeople user TRUEBLU4YOU.
Nutritional Info Amount Per Serving
- Calories: 93.8
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 345.5 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.3 g
- Protein: 3.9 g
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