Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad

  Ready in : 45 mins

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

quinoa

1 cup

water

water

2 cups

green onions

green onions

4

tomato

tomato

1

cucumber

cucumber

0.5 large

mint

mint

0.25 cup

parsley

parsley

0.125 cup

olive oil

olive oil

3 tablespoons

lemon juice

lemon juice

0.25 cup

garlic powder

garlic powder

1 teaspoon

freshly cracked pepper

freshly cracked pepper

8 servings

Cooking in Steps

  1. 1
    Bring water to a boil in a medium saucepan.

    water

    water

    sauce pan
    sauce pan
  2. 2
    Add 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

    quinoa

    water

    water

  3. 3
    Place cooled quinoa into a large bowl (preferably something with an airtight lid).

    quinoa

    quinoa

    bowl
    bowl
  4. 4
    Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.

  5. 5
    Stir again before serving.

  6. 6
    Can 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!