Quinoa Tabbouleh Recipe


Nutrition

Cal/Serving: 160
Daily Value: 8%
Servings: 4

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
Fat5g8%
Saturated1g3%
Carbs24g8%
Fiber4g15%
Sugars2g0%
Protein5g10%
Sodium309mg13%
Calcium54mg5%
Magnesium75mg19%
Potassium363mg10%
Iron3mg15%
Zinc1mg9%
Phosphorus164mg23%
Vitamin A1613IU32%
Vitamin C31mg52%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg8%
Niacin (B3)1mg4%
Vitamin B60mg8%
Folic Acid (B9)78µg19%
Vitamin E1mg7%
Vitamin K277µg347%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Chicken Parm Meatballs
One of the most popular recipes I’ve ever run on the blog, this was the result of Phoebe...
Soft Tofu and Vegetable Soup
I love soft silken tofu, and this spicy soup is surprisingly addictive. The mushroom stock gives...
Torta di Ricotta e Polenta
Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and...

Quinoa Tabbouleh
Will Heap

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.

3.173385
Ratings496

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

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.

Recipe Details

Adapted from "Healthy Eating During Pregnancy: 100 recipes for a Nutritious, Delicious, Nine Months" by Erika Lenkert with Brooke Alpert MS, RD, CDN (Kyle Books, 2011)

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human