Quinoa Tabbouleh Salad
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 u
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 green onions
- 1 tomato
- 0.5 large cucumber
- 0.25 cup mint
- 0.125 cup parsley
- 3 tablespoons olive oil
- 0.25 cup lemon juice
- 1 teaspoon garlic powder
- 8 servings freshly cracked pepper
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!