gluten-freevegandairy-freemiddle easternside dishantipastisaladstartervegetarian

Quinoa Tabbouleh Salad

Name: Quinoa Tabbouleh Salad
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup uncooked quinoa; 2 cups water; 4 green onions, chopped; 1 tomato, diced; 1/2 large cucumber, diced; 1/4 cup loosely packed fresh mint, finely minced; 1/8 cup fresh parsley, finely minced; 3 tablespoons olive oil; 1/4 cup lemon juice, or less (to taste- I like a lot!); 1 teaspoon garlic powder; Freshly cracked black pepper, to taste

By Foodista45 min8 servings

Quinoa Tabbouleh Salad requires about 45 minutes from start to finish. For 52 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 136 calories, 4g of protein, and 7g of fat per serving. This recipe serves 8. Head to the store and pick up tomato, freshly cracked pepper, mint, and a few other things to make it today. 4 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is typical of middl eastern cuisine. It is bro

Instructions

1
Bring water to a boil in a medium saucepan.
2
Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool.
3
Place cooled quinoa into a large bowl (preferably something with an airtight lid).
4
Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.
5
Stir again before serving.
6
Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!