Quinoa Tabbouleh Recipe

Quinoa Tabbouleh
Will Heap

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ¼ cup fresh squeezed lemon juice
  • ½ teaspoon kosher salt
  • Pinch of freshly ground pepper
  • 2 cups cooked quinoa
  • ½ cup seeded and finely diced tomatoes
  • ½ cup peeled and diced cucumber
  • 1 cup finely chopped flat-leaf parsley
  • ½ cup minced scallions, white and green parts
  • 3 tablespoons slivered fresh mint leaves, plus whole leaves for garnish

This spin on the classic Middle Eastern salad, "tabbouleh," swaps traditionally used bulgur wheat (which you could also use) for nutritional, superstar quinoa, which is high in "complete protein," meaning that it includes all nine essential amino acids. Serve it as a dinner side dish or store it covered in the refrigerator for a healthy and filling go-to snack.

Click here to see Quinoa: The Heart-Healthy Food with a Quirky Name.

Directions

In a small bowl or cup, combine the olive oil, lemon juice, salt, and pepper. Set aside.

In a serving bowl, toss together the quinoa, tomatoes, cucumber, parsley, scallions and mint. Add the dressing, toss until evenly coated, and serve.

Nutrition

Calories per serving:

162 calories

Dietary restrictions:

Balanced Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

8%

Servings:

4
  • Fat 22g 33%
  • Carbs 98g 33%
  • Saturated 3g 15%
  • Fiber 16g 65%
  • Sugars 10g
  • Monounsaturated 12g
  • Polyunsaturated 6g
  • Protein 21g 42%
  • Sodium 1,242mg 52%
  • Calcium 236mg 24%
  • Magnesium 306mg 76%
  • Potassium 1,535mg 44%
  • Iron 11mg 62%
  • Zinc 5mg 35%
  • Phosphorus 666mg 95%
  • Vitamin A 337µg 37%
  • Vitamin C 132mg 219%
  • Thiamin (B1) 1mg 37%
  • Riboflavin (B2) 1mg 34%
  • Niacin (B3) 3mg 17%
  • Vitamin B6 1mg 34%
  • Folic Acid (B9) 330µg 83%
  • Vitamin E 6mg 28%
  • Vitamin K 1,171µg 1,464%
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