Quinoa Tabbouleh

10
Easy
Salads

Characteristics

Vegetarian

Nutritional Facts Per Serving

173
Calories
4.1 g
Protein
20.5 g
Carbs
2.8 g
fiber
Show all nutrition facts

Nutritional Facts

1 10
  • Amount For Serving % Daily Value
  • Calories 173
  • Lipides 10.1 g
    • Saturated fat  1.2 g
  • Cholesterol 0 mg
  • Sodium  13 mg
  • Carbs 20.5 g
    • fiber  2.8 g
  • Protein 4.1 g

Ingredients

  • 1 1/2 cups (375 mL) uncooked quinoa
  • 2 1/2 cups (625 mL) water
  • 2 medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
  • 1 cup (250 mL) chopped fresh parsley
  • 1/2 medium English cucumber, cut into 1/4 inch (5 mm) cubes
  • 1/3 cup (75 mL) finely chopped fresh mint
  • 1/3 cup (75 mL) extra virgin olive oil
  • 2 tsp (10 mL) finely grated lemon zest
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) paprika
  • pinch cayenne pepper
  • salt and black pepper to taste

Method

  1. Place quinoa and water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated.
  2. Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Can be made few hours ahead. Toss again before serving. 

Options:
Add 1/2 cup (125 mL) finely chopped red onion and/or 1/2 cup (125 mL) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano.

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