Servings: 6 Servings
Quinoa Tabbouleh Salad
Ingredients
- 1/3 cup (45g) chopped red onion
- juice of 1 lemon
- 4 cups (550g) cooked quinoa*
- 2/3 cup (20g) chopped fresh parsley
- 1/2 cup (15g) chopped fresh mint
- 1 1/2 cups (220g) grape or cherry tomatoes, halved
- 2 Persian cucumbers, diced (can sub with 1/2 English cucumber)
- 2 tablespoons olive oil
- salt and pepper to taste
Optional Seasonings
- 1/2 teaspoon granulated garlic
- 1/2 to 1 teaspoon paprika
- pinch of sumac
Instructions
- Add chopped red onions and lemon juice in a small bowl while you prep the rest of the ingredients. This helps take out some of the raw bite from the red onions.
- In a large bowl, mix quinoa, parsley, mint, tomatoes, cucumbers, olive oil, red onions and lemon juice together. Add salt and pepper to taste. I like adding a bit of granulated garlic, paprika, and sumac to my tabbouleh, but feel free to add whatever seasonings you enjoy.
- Refrigerate leftovers for up to 2 to 3 days.
Notes
NUTRITION INFORMATION: Yields 6 servings. Amount per serving: Calories: 207, Total Fat 7.1g, Saturated Fat: 1g, Sodium: 18mg, Cholesterol: 0mg, Total Carbohydrate: 31g, Dietary Fiber: 5g, Sugar: 3g, Protein 7g
*1 cup uncooked quinoa yields about 3 to 4 cups cooked quinoa.
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