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QUINOA TABOULI
A new take on traditional bulgur wheat tabouli - substitute healthy quinoa! A nutrition packed salad high in protein, fiber and rich in antioxidants.
Course
Main Course
Cuisine
Mediterranean
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
162
kcal
Author
Linda Warren
Ingredients
1 ¾
cups
water
1
cup
uncooked Nature's Earthly Choice Organic Quinoa
2
tomatoes,
coarsely chopped
½-1
bunch fresh parsley
chopped
½ -1
medium green/red or yellow bell pepper
coarsely chopped
¼
cup
cucumber,
chopped
¼
cup
fresh onion,
chopped
2 ¼
oz
black olives,
sliced (optional)
⅓
cup
fresh lemon juice
¼-1/3
cup
extra-virgin olive oil
1
teaspoon
salt
¼
teaspoon
freshly ground black pepper
¼
teaspoon
garlic powder
½
teaspoon
oregano
Dash cayenne
Instructions
Place water and quinoa in a medium saucepan and bring to a boil.
Cover, reduce heat and simmer 15-20 minutes or until all liquid has been absorbed.
Remove from heat and stir.
Mix in tomato, parsley, pepper, cucumber, onion and olives.
Stir together lemon juice, oil, salt, pepper, garlic powder, oregano and cayenne. Pour over quinoa mixture and toss well.
Cover & place in refrigerator. Let stand at minimum 1 hour or better overnight.
Serve chilled.
Nutrition
Calories:
162
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
420
mg
|
Potassium:
231
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
300
IU
|
Vitamin C:
22.3
mg
|
Calcium:
21
mg
|
Iron:
1.2
mg