Quinoa Tabbouleh Recipe

Recipesfull introduces to you: Healthy Lunch Recipes. (Quinoa Tabbouleh Recipe). This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.

Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Quinoa Tabbouleh Recipe

Ingredients

2 cups water

1 cup quinoa

1 pinch salt

¼ cup olive oil

½ teaspoon sea salt

¼ cup lemon juice

3 tomatoes

diced

1 cucumber

diced

2 bunches green onions

diced

2 carrots

grated

1 cup chopped fresh parsley

Tabbouleh II

Lunch

Directions

Step 1

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

Step 2

Meanwhile in a large bowl combine olive oil sea salt lemon juice tomatoes cucumber green onions carrots and parsley. Stir in cooled quinoa.

Nutritional Information

Quinoa Tabbouleh Recipe

Servings Per Recipe:4

Calories: 354.2

% Daily Value *

Protein: 9.6g 19%

Carbohydrates: 45.7g 15%

Dietary Fiber: 9.3g 37%

Sugars: 7.8g

Fat: 16.6g 26%

Saturated Fat: 2g 10%

Vitamin A Iu: 8304.5IU 166%

Niacin Equivalents: 2.4mg 18%

Vitamin B6: 0.2mg 14%

Vitamin C: 63mg 105%

Folate: 119.9mcg 30%

Calcium: 133.9mg 13%

Iron: 5.8mg 32%

Magnesium: 55.8mg 20%

Potassium: 805.4mg 23%

Sodium: 324.7mg 13%

Thiamin: 0.2mg 18%

Calories From Fat: 149.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.