Tabbouleh Salad with Quinoa and Shredded Carrots recipe
All Recipes Salad Grains Tabbouleh
Ingredients
- 2 cups water 1 pinch salt 1 cup quinoa 1 tomato, chopped ½ cup shredded carrot ½ cup minced green onion ¼ cup minced fresh mint ¼ cup minced fresh parsley 5 tablespoons lemon juice ¼ cup olive oil ½ teaspoon salt ⅛ teaspoon ground black and red pepper blend (such as Penzey's®)
Nutrition Info
- 299.9 caloriescarbohydrate: 33.2 gcholesterol: : -fat: 16.3 gfiber: 4.4 gprotein: 7 gsaturatedFat: 2.2 gservingSize: -sodium: 314 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Tabbouleh Salad with Quinoa and Shredded Carrots
Directions
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Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.
Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.
Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.