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.
Servings: 8 servings
Calories: 162kcal
Ingredients
- 3 cups cooked quinoa
- 2 tomatoes, coarsely chopped
- ½ bunch fresh parsley chopped
- 1 medium green/red or yellow bell pepper chopped
- ½ cup cucumber, chopped
- ¼ cup fresh onion, chopped
- 2 ¼ ounces 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 pepper
Instructions
- Cook quinoa according to package directions. Let cool.
- In a large bowl, combine quinoa, chopped tomato, parsley, bell pepper, cucumber, onion, and olives, if using.
- In a small bowl, whisk together lemon juice, oil, salt, pepper, garlic powder, oregano, and cayenne. Pour over quinoa tabouli and toss well.
- Cover & place in refrigerator. Let chill for a minimum of 1 hour or, for more flavor, overnight.
- Serve chilled.
Notes
STORE: Make ahead of time and store in an airtight container in the refrigerator for up to 3 days.
FREEZING: is not recommended.
Nutrition
Calories: 162kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 231mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 22.3mg | Calcium: 21mg | Iron: 1.2mg
