Quinoa Tabbouleh Salad with Parsley and Mint
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
- 1/6 cup quinoa- 1/3 cup water- 1 tsp. salt (for quinoa cooking water)- 5 cherry tomatoes (chopped, let them drain in a colander if the tomatoes are juicy)- 1 tsp. chopped dried parsley - 5 cucumber slices (chopped, cut into 1/2 inch pieces)- 1 TBSP. extra virgin olive oil (use an olive oil with good flavor)- Juice from one lemon- ground cumin (1/4 tsp.)- ground cinnamon (a dash or so)- salt (1/2 tsp.)- TBSP. chopped fresh mint (finely)
- Cook quinoa according to package instructions.
- While quinoa is cooking, chop tomatoes, and sit them in a colander to let them drain a little.
- While the quinoa cools, chop the cucumbers in pieces about 1/2 inch and finely chop the parsley.
- Whisk together the olive oil, lemon juice, ground cumin, pinch of cinnamon, and salt.
- When the quinoa is cooled to room temperature, stir in the cucumber, drained tomatoes, and parsley, then add just enough dressing to moisten the salad. Cover the salad, refrigerate, and let flavors blend for 30 minutes or as long as a few hours if you're making this ahead.
- Remove salad from fridge and let it come to room temperature while you finely chop the mint.
Stir in finely chopped mint. Taste salad, then add the reserved dressing to taste (you may not need all the dressing.) Season with more salt if desired and serve.
Serving Size: Makes 1 Salad
- While quinoa is cooking, chop tomatoes, and sit them in a colander to let them drain a little.
- While the quinoa cools, chop the cucumbers in pieces about 1/2 inch and finely chop the parsley.
- Whisk together the olive oil, lemon juice, ground cumin, pinch of cinnamon, and salt.
- When the quinoa is cooled to room temperature, stir in the cucumber, drained tomatoes, and parsley, then add just enough dressing to moisten the salad. Cover the salad, refrigerate, and let flavors blend for 30 minutes or as long as a few hours if you're making this ahead.
- Remove salad from fridge and let it come to room temperature while you finely chop the mint.
Stir in finely chopped mint. Taste salad, then add the reserved dressing to taste (you may not need all the dressing.) Season with more salt if desired and serve.
Serving Size: Makes 1 Salad
Nutritional Info Amount Per Serving
- Calories: 316.9
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 164.5 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 4.6 g
- Protein: 7.3 g
Member Reviews