Quinoa Tabbouleh salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.6
  • Total Fat: 16.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.8 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 5.8 g

View full nutritional breakdown of Quinoa Tabbouleh salad calories by ingredient
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Introduction

Interesting texture and the chili powder leave a nice after taste Interesting texture and the chili powder leave a nice after taste
Number of Servings: 8

Ingredients

    1 3/4 water
    1 cup uncooked quinoa
    1 green pepper diced
    1 english cucumber diced
    2 tomatoes diced
    1/2 cup olive oil
    1/4 cup lemon juice
    1/4 parsley chopped
    1 tbsp chili pepper ( I used chipotle)
    1/2 tsp salt


Directions

1. Pour water into a small saucepan and bring to a boil. Rinse quinoa with cold water several times. Drain and stir into boiling water with a pinch of salt. Reduce heat and simmer, covered, for 10 to 15 minutes, until all water is absorbed and quinoa grains are transparent.

2. Meanwhile, dice cucumber, tomatoes and green pepper. Thinly slice green onions and finely chop parsley. In a bowl, whisk oil with lemon juice, salt and chili powder.

3. Pour hot quinoa into oil mixture and toss well. Cool to room temperature. Toss with chopped vegetables and parsley.

Refrigerate for 1 hour before serving. Makes 8 cups

Number of Servings: 8

Recipe submitted by SparkPeople user HOLLYTYSON64.

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