quinoa tabbouleh
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.1
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 13.0 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 5.3 g
- Protein: 9.0 g
View full nutritional breakdown of quinoa tabbouleh calories by ingredient
Introduction
a good way to have a great grain in the summer! a good way to have a great grain in the summer!Number of Servings: 6
Ingredients
-
quinoa - 1 cup uncooked
tomato - 1 medium, chopped
cucumber - 1medium, chopped
onion - green or white or red! - chopped
celery - 1 small stalk, chopped
parsley - fresh - about a cup, chopped
sauce:
olive oil (or any other neutral oil) - 1T.
balsamic vinegar or other according to taste - 1T.
garlic - fresh, crushed or powder (not salt).
Mrs. Dash
Tips
play with the amounts according to taste! a bit of tabasco is good in the dressing if you like a little "kick". enjoy.
Directions
cook 1 cup of Quinoa according to package directions. (usually 2c water for 1c Quinoa) . while it's cooking in a large mixing bowl - chop up the vegetables - cucumber, tomato, onions, celery and parsley (I only use the leaves and the tops of the stems of the parsley. it's easier to chop if you squish it together into a ball and hold with your fingers as you chop).
Once the quinoa is cooked, open and fluff. Let cool.
Make the dressing/sauce in a cup - add all the ingredients and mix.
Pour the dressing over the vegetables and mix well. Add the cooled Quinoa and mix again. chill till serving. (if you can make earlier in the day)
Serving Size: makes about 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user WENDY88855.
Once the quinoa is cooked, open and fluff. Let cool.
Make the dressing/sauce in a cup - add all the ingredients and mix.
Pour the dressing over the vegetables and mix well. Add the cooled Quinoa and mix again. chill till serving. (if you can make earlier in the day)
Serving Size: makes about 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user WENDY88855.
