Tabbouleh Quinoa Garden Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup 365 Organic Quinoa 2 cup (8 fl oz) Water, tap 0.25 cup Olive Oil 0.33 cup Lemon Juice 0.5 tsp Salt 0.25 tsp Garlic powder 0.5 tsp Oregano, ground 0.25 tsp Cayenne Pepper (Ground) 0.25 cup, chopped Scallions, raw 1 cup Parsley 4.5 tbsp Sliced Blacked Olives 1 cucumber (8-1/4") Cucumber (with peel) 2 cup Tomatoes - sm cherry tomatoes 1 cup, crumbled Feta Cheese
1. Pour 2 cups of water into a saucepan and bring to a boil. Add the quinoa, lower the heat and simmer, covered for about 15 minutes until the grains are tender and open (they will have little curly tails). Drain & place in a bowl.
2. In a small bowl whisk together the oil, lemon juice, salt, garlic powder, oregano, and cayenne pepper. Mix well.
3. In another bowl combine the scallions, parsley, cucumber, tomatoes, sliced black olives.
4. Add 2 & 3 into the bowl of cooled quinoa. Mix well together.
5. Fold inthe feta cheese.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user IHATEQUINOA.
2. In a small bowl whisk together the oil, lemon juice, salt, garlic powder, oregano, and cayenne pepper. Mix well.
3. In another bowl combine the scallions, parsley, cucumber, tomatoes, sliced black olives.
4. Add 2 & 3 into the bowl of cooled quinoa. Mix well together.
5. Fold inthe feta cheese.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user IHATEQUINOA.
Nutritional Info Amount Per Serving
- Calories: 214.6
- Total Fat: 12.9 g
- Cholesterol: 16.7 mg
- Sodium: 368.1 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 2.7 g
- Protein: 6.5 g
Member Reviews