Quinoa Tabbouleh recipe

All Recipes Salad Grains Tabbouleh

Ingredients

2 cups water
1 cup quinoa
1 pinch salt
¼ cup olive oil
½ teaspoon sea salt
¼ cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup chopped fresh parsley

Nutrition Info

354.2 calories
carbohydrate: 45.7 g
cholesterol: : -
fat: 16.6 g
fiber: 9.3 g
protein: 9.6 g
saturatedFat: 2 g
servingSize: -
sodium: 324.7 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature, fluff with a fork.

  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Recipe Yield

4 servings

Recipe Note

This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.

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