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Quinoa Tabbouleh
Delicious mix of quinoa, diced vegatables, and fresh herbs makes this quinoa tabbouleh the perfect pot luck dish.
Course
Salad
Cuisine
Mediterranean
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
0
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Calories
146
kcal
Author
Leigh Anne Wilkes
Ingredients
1
cup
quinoa
1/2
tsp
salt
1 1/2
cup
water
3
Tbsp
fresh lemon juuice
2
tsp
garlic
minced
1/4
c
olive oil
1
tsp
red wine vinegar
freshly ground pepper
1
tsp
lemon zest
1
cup
cucumber
diced
1
cup
tomato
diced
1/3
cup
fresh basil
thinly sliced
2
green onions
chopped
Instructions
Add quinoa and salt to water and bring to a boil.
Cover and reduce head to medium low and simmer until quinoa is tender, about 10 minutes.
Remove from heat and let stand 5 minutes. Fluff with fork
Mix together lemon juice, garlic, olive oil, vinegar and lemon zest.
Salt and pepper to taste.
Allow quinoa to cool and then add in dressing a tablespoon at a time. Do not over dress.
Add in tomato, cucumber, basil and green onion. Add additional dressing if needed.
Refrigerate until ready to serve. Save the leftover dressing to use if needed after the salad has sat for a while.
Nutrition
Calories:
146
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
151
mg
|
Potassium:
201
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
253
IU
|
Vitamin C:
4
mg
|
Calcium:
21
mg
|
Iron:
1
mg