Quinoa Tabbouleh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups broth or water1/3 cup fresh lemon juice1 cup quinoa2 tablespoons olive oil2 medium ripe roma tomatoes, seeded and chopped2 tablespoons fresh mint, chopped1 1/2 cups parsley, coarsely chopped2 tablespoons dried onion1/4 teaspoon salt
Place quinoa in a colander or sieve and rinse several times rubbing the grains together to remove the bitter outer layer. Place broth (or water) and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed. While the quinoa is cooking, finely chop the tomatoes, parsley and mint. Add lemon juice, olive oil, and dried onion to the tomato mixture. Stir in cooked quinoa and salt. Mix well. Let tabbouleh sit in the refrigerator for a day to blend flavors.
Serving Size: Makes 6 1/2 cup servings
Serving Size: Makes 6 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 181.5
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 419.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.0 g
- Protein: 4.4 g
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