Quinoa Tabouleh - Sunshine and Smiles Recipe
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 287.3
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 5.8 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 4.2 g
- Protein: 7.0 g
View full nutritional breakdown of Quinoa Tabouleh - Sunshine and Smiles Recipe calories by ingredient
Introduction
Quinoa Tabouleh - Sunshine and Smiles Recipe Quinoa Tabouleh - Sunshine and Smiles RecipeNumber of Servings: 4
Ingredients
-
1 cup quinoa
1 cucumber, finely chopped
1/2 medium red onion, finely chopped
1 tomato, seeded and finely chopped
1 big bunch of cilantro, finely chopped
for the dressing
zest of 1 lemon
juice of 1 lemon
1/4 cup extra virgin olive oil
1 teaspoon salt
freshly cracked black pepper
1 teaspoon chili flakes (optional)
Directions
Directions
In a pan, mix quinoa with 1-1/2 cup water and bring it to a boil. Once done, reduce it to simmer and allow it to cook until water is absorbed. It should take about 15 to 20 minutes. Once done, take it off heat and let it rest for five more minutes. Later, fluff it using a fork.
For the dressing, pour everything in a bowl, glass or a jar and whisk until it’s all mixed nicely.
In big bowl, add all the chopped veggies and cooked quinoa. Give a mix. Now pour the dressing and mix again. Cover and let it rest for an hour or so.
Just before serving, sprinkle some feta cheese on top and squeeze some fresh lime juice as well.
Notes
The prep time will depend on how fast you chop the veggies.
Although the salad can be served immediately, I would still suggest you to let it rest for an hour or so to allow the juices to spread evenly and blend the flavors.
The salad stays good for three to fours days, if refrigerated in an airtight container.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
In a pan, mix quinoa with 1-1/2 cup water and bring it to a boil. Once done, reduce it to simmer and allow it to cook until water is absorbed. It should take about 15 to 20 minutes. Once done, take it off heat and let it rest for five more minutes. Later, fluff it using a fork.
For the dressing, pour everything in a bowl, glass or a jar and whisk until it’s all mixed nicely.
In big bowl, add all the chopped veggies and cooked quinoa. Give a mix. Now pour the dressing and mix again. Cover and let it rest for an hour or so.
Just before serving, sprinkle some feta cheese on top and squeeze some fresh lime juice as well.
Notes
The prep time will depend on how fast you chop the veggies.
Although the salad can be served immediately, I would still suggest you to let it rest for an hour or so to allow the juices to spread evenly and blend the flavors.
The salad stays good for three to fours days, if refrigerated in an airtight container.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.