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Quinoa Tabbouleh

Quick Information

Time
15 mins prep, 25 mins cooking
Serves
8
Calories
210
Gluten Free
Recipe
Vegan
Recipe
Vegetarian
Recipe

Recipe

Ingredients

1 Cup Lundberg Family Farm Tri Color Quinoa

1 1/3 Cup Water

1 Cup Cucumbers, diced

1 Cup Cherry Tomatoes, quartered

½ Cup Mint, fresh, chopped

½ Cup Parsley, minced

2 Tbsp Lemon Juice

1 Tbsp Extra Virgin Olive Oil

1/2 tsp. Sea Salt

Preparation

Step 1:

Using a fine mesh sieve, thoroughly rinse 1 cup of quinoa under cold water for 1-2 minutes and drain.  Combine 1 cup quinoa, 1 1/3 cup water, and 1 Tbsp. butter or oil (optional) in a 2 qt. saucepan and bring to a boil.  Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 17 minutes, remove from heat and let steam with lid on for 5 minutes.

Step 2:

Once quinoa has cooled, mix with the rest of the ingredients.  Enjoy

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 210

Calories from Fat 1.5g

Total Fat 1.5g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 300mg

Total Carbohydrate 42g

Fiber 7g

Total Sugars 4g

Incl. 0 Added Sugars

Protein 9g