Quinoa Tabbouleh Salad (Gluten-Free) recipe
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Ingredients
- 1 cup water ⅔ cup quinoa 5 carrots, diced ⅓ cup currants ¼ cup chopped fresh mint ¼ cup chopped fresh parsley ¼ cup green onions, chopped ½ cup olive oil ¼ cup lime juice 1 teaspoon agave nectar ½ teaspoon ground cumin ½ teaspoon salt
Nutrition Info
- 421.9 caloriescarbohydrate: 37.9 gcholesterol: : -fat: 29.1 gfiber: 5.4 gprotein: 5.6 gsaturatedFat: 4 gservingSize: -sodium: 351.9 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Tabbouleh Salad (Gluten-Free)
Directions
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let quinoa rest, covered, for 5 minutes. Uncover the saucepan and cool to room temperature.
Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.
Combine olive oil, lime juice, agave nectar, cumin, and salt in a jar, seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.