Quinoa Tabouleh - Sunshine and Smiles Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup quinoa1 cucumber, finely chopped1/2 medium red onion, finely chopped1 tomato, seeded and finely chopped1 big bunch of cilantro, finely choppedfor the dressingzest of 1 lemonjuice of 1 lemon1/4 cup extra virgin olive oil1 teaspoon saltfreshly cracked black pepper1 teaspoon chili flakes (optional)
Directions
In a pan, mix quinoa with 1-1/2 cup water and bring it to a boil. Once done, reduce it to simmer and allow it to cook until water is absorbed. It should take about 15 to 20 minutes. Once done, take it off heat and let it rest for five more minutes. Later, fluff it using a fork.
For the dressing, pour everything in a bowl, glass or a jar and whisk until it’s all mixed nicely.
In big bowl, add all the chopped veggies and cooked quinoa. Give a mix. Now pour the dressing and mix again. Cover and let it rest for an hour or so.
Just before serving, sprinkle some feta cheese on top and squeeze some fresh lime juice as well.
Notes
The prep time will depend on how fast you chop the veggies.
Although the salad can be served immediately, I would still suggest you to let it rest for an hour or so to allow the juices to spread evenly and blend the flavors.
The salad stays good for three to fours days, if refrigerated in an airtight container.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
In a pan, mix quinoa with 1-1/2 cup water and bring it to a boil. Once done, reduce it to simmer and allow it to cook until water is absorbed. It should take about 15 to 20 minutes. Once done, take it off heat and let it rest for five more minutes. Later, fluff it using a fork.
For the dressing, pour everything in a bowl, glass or a jar and whisk until it’s all mixed nicely.
In big bowl, add all the chopped veggies and cooked quinoa. Give a mix. Now pour the dressing and mix again. Cover and let it rest for an hour or so.
Just before serving, sprinkle some feta cheese on top and squeeze some fresh lime juice as well.
Notes
The prep time will depend on how fast you chop the veggies.
Although the salad can be served immediately, I would still suggest you to let it rest for an hour or so to allow the juices to spread evenly and blend the flavors.
The salad stays good for three to fours days, if refrigerated in an airtight container.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
Nutritional Info Amount Per Serving
- Calories: 287.3
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 5.8 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 4.2 g
- Protein: 7.0 g
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