Tabbouleh Quinoa Garden Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tabbouleh Quinoa Garden Salad calories by ingredient
Introduction
This Tabbouleh Quinoa Garden Salad is a Mediterranean inspired side dish is packed with a variety of nutrients, fiber, and heart healthy olive oil. This side dish is a perfect addition to a diabetic meal plan as it contains whole grains and fresh vegetables that are jam packed with fiber as well as a ton of flavor that will leave you feeling full and satisfied. This Tabbouleh Quinoa Garden Salad is a Mediterranean inspired side dish is packed with a variety of nutrients, fiber, and heart healthy olive oil. This side dish is a perfect addition to a diabetic meal plan as it contains whole grains and fresh vegetables that are jam packed with fiber as well as a ton of flavor that will leave you feeling full and satisfied.Number of Servings: 8
Ingredients
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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
Tips
Level: Easy
Yields 8 servings
Directions
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.