Quinoa Tabbouleh

Quick Information

Time
45 mins
Serves
8
Calories
300
Vegetarian
Recipe

Recipe

Ingredients

1 1lb Bag Lundberg Organic Tri-Color Quinoa

3 1/3 cups water

3/4 cups chopped flat leaf parsley

3/4 cups diced cucumber

3/4 cups diced tomato

1/3 cups chopped fresh mint

1/3 cups olive oil

3 Tbsp. fresh lemon juice

2 cloves garlic, minced

 

Preparation

PREPARE QUINOA

In a fine mesh sieve, thoroughly rinse and drain quinoa under cold water until the water runs clear.

Place quinoa and water into pot and bring to a fast simmer.

Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 17 minutes.

Remove from heat (keep covered) and steam for 5 minutes.

**Quinoa can be prepared in a rice cooker with the same quinoa to water ratios as stove top

PREPARE TABBOULEH

To cooked quinoa, add parsley, cucumber, cherry tomatoes, and mint.

Season with olive oil, fresh squeezed lemon juice, and garlic.

Add salt and pepper to taste.

Serve cold or at room temperature.

 

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 300

Calories from Fat

Total Fat 12g

Saturated Fat 1.5g

Trans Fat 0g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrate 40g

Dietary Fiber 1g

Total Sugars 3g

Protein 9g