Tabbouleh Salad with Quinoa
Quinoa Tabbouleh Salad is refreshing and simple to make. Plus, since it uses quinoa instead of bulgur wheat, it is a great gluten-free option.
Servings: 6
Calories: 164kcal
Ingredients
- 1 cup cooked quinoa leftover is best
- 2 bunches parsley stems removed, minced (about 2 cups)
- 2 medium tomatoes cored, seeded and chopped
- 4 scallions thinly sliced
- 2 Tablespoons minced fresh mint leaves
- 1/3 cup lemon juice
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Instructions
- Add 1 cup cooked quinoa, minced parsley, chopped tomatoes, sliced scallions, and minced mint to a large bowl. Add 1/3 cup lemon juice, 1/3 cup extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper. Toss to combine. Cover and let it sit in the fridge for about an hour before serving. Will hold for 1-2 days in the fridge.
Nutrition
Calories: 164kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 114mg | Potassium: 302mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2112IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 2mg
