Quinoa Tabbouleh Salad
Quinoa Tabbouleh Salad requires about 45 minutes from start to finish. For 52 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 136 calories, 4g of protein, and 7g of fat per serving. This recipe serves 8. Head to the store and pick up tomato, freshly cracked pepper, mint, and a few other things to make it today. 4 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is typical of middl eastern cuisine. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is excellent. If you like this recipe, you might also like recipes such as Quinoa Tabbouleh Salad, Quinoa Tabbouleh Salad, and Quinoa Tabbouleh Salad.
Ingredients
quinoa
1 cup
water
2 cups
green onions
4
tomato
1
cucumber
0.5 large
mint
0.25 cup
parsley
0.125 cup
olive oil
3 tablespoons
lemon juice
0.25 cup
garlic powder
1 teaspoon
freshly cracked pepper
8 servings
Cooking in Steps
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1Bring water to a boil in a medium saucepan.
water
sauce pan -
2Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool.
quinoa
water
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3Place cooled quinoa into a large bowl (preferably something with an airtight lid).
quinoa
bowl -
4Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.
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5Stir again before serving.
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6Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!