Quinoa Tabbouleh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 0.2 serving Lemon, fresh squeezed, juice of one whole lemon 1 clove Garlic 80 tbsp Extra Virgin Olive Oil 1 cucumber (8-1/4") Cucumber (with peel) 30 serving Cherry Tomatoes, Fresh, 1 Tomato 3 tbsp Cilantro, raw 2 medium (4-1/8" long) Scallions, raw
Take one cup of quinoa and rinse in a mesh strainer for 2 minutes. Make sure to run it through your fingers to get the grit off.
Drizzle a hot pan with olive oil and roast the quinoa for about a minute to get all of the water off and to roast a bit.
Add 2 cups of water and turn let get to a rolling boil.
Turn heat to lowest setting and cover and cook for 15 minutes
Take off of heat and keep covered for five minutes. Fluff with a fork
Let quinoa cool.
Add all vegetables and herbs.
Dressing
Whisk lemon juice with garlic clove slowly adding the olive oil. Once the dressing is on shelf life is 2 days.
Serving Size: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user AMOS42.
Serving Size: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user AMOS42.
Nutritional Info Amount Per Serving
- Calories: 10,433.6
- Total Fat: 1,131.7 g
- Cholesterol: 0.0 mg
- Sodium: 15.3 mg
- Total Carbs: 156.5 g
- Dietary Fiber: 21.3 g
- Protein: 31.4 g
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