Quinoa Tabbouleh
- Number of Servings: 6
Ingredients
Quinoa - 3/4 cup1 1/4 cups water3/4 tsp of salt divided1 tbsp. olive oil4 tsp. lemon juice1 tsp. lemon zest1 tsp garlic minced1 cup grape tomatoes, halved1/2 medium English cucumber, diced1/3 cup mint leaves, minced1/3 cup fresh parsley, minced1/2 cup feta cheese
In a small saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, reduce heat to simmer, and cook covered until water is absorbed. About 20 minutes
Meanwhile, in a small bowl, combine oil, lemon juice, zest, garlic, and remainder of salt. Set aside
Add tomatoes, cucumber, mint, parsely, and feta to the cooled quinoa. Drizzle with dressing and toss to coat. Yield is about 3/4 cup per serving.
Serving Size: Makes 6 servings, 3/4 cup in size.
Number of Servings: 6
Recipe submitted by SparkPeople user RADAR48.
Meanwhile, in a small bowl, combine oil, lemon juice, zest, garlic, and remainder of salt. Set aside
Add tomatoes, cucumber, mint, parsely, and feta to the cooled quinoa. Drizzle with dressing and toss to coat. Yield is about 3/4 cup per serving.
Serving Size: Makes 6 servings, 3/4 cup in size.
Number of Servings: 6
Recipe submitted by SparkPeople user RADAR48.
Nutritional Info Amount Per Serving
- Calories: 169.8
- Total Fat: 7.6 g
- Cholesterol: 16.8 mg
- Sodium: 514.1 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.1 g
- Protein: 11.0 g
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