Quinoa Tabbouleh (Gluten Free + Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 238.9
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 459.3 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 5.2 g
- Protein: 7.9 g
View full nutritional breakdown of Quinoa Tabbouleh (Gluten Free + Vegan) calories by ingredient
Introduction
I forgot/ran out of a few items so I omitted them in my take of this. Original recipe: http://thevedge.org/2013/06/quinoa-tabbouleh-gluten-free-vegan/ I forgot/ran out of a few items so I omitted them in my take of this. Original recipe: http://thevedge.org/2013/06/quinoa-tabboul
eh-gluten-free-vegan/
Number of Servings: 4
Ingredients
-
1 cup quinoa
2 cups vegetable broth or water
Salad:
1 cup (about 1 large bunch of parsley), chopped (about
¼ cup fresh mint
½ red onion, finely chopped (about ⅓ cup) OR 4 green onions, roughly chopped
½ cup spinach, finely chopped
Dressing:
⅓ cup lemon juice (about 1 & ½ lemons)
1 Tbsp olive oil (or more to taste)
1 clove garlic
¼ tsp salt
Directions
In a fine mesh colander, rinse quinoa under water thoroughly using your hands to rub and separate, until the water runs clear (about 1-2 minutes).
Add rinsed quinoa and water to a small-medium pot over medium heat, put lid on and cook for 15 minutes (including boiling time) until all liquid is gone. One liquid is boiling you can turn down the heat to a simmer.
Turn off heat and remove pot from heat, and leave undisturbed for 15 minutes.
Remove lid and fluff quinoa with a fork. Let the quinoa cool down while you prep the rest of the ingredients.
Combine all dressing ingredients in a blender and blend until smooth.
Chop up all the veggies.
In a large bowl, combine quinoa and veggies. Pour dressing over the top and mix thoroughly.
Serving Size: Makes 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user BRMALLORY1986.