From Cookie and Kate
Quinoa Tabbouleh
- Time
- 30 min
- Makes
- 6
- Ingredients
- 12
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Ingredients
- ½ cup quinoa
- 1 cup water
- 1 cup diced cucumber (1 small-to-medium)
- 1 cup diced tomato* (1 large)
- 1 teaspoon fine sea salt, divided
- 3 medium bunches curly parsley
- ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
- ⅓ cup thinly sliced green onion
- ⅓ cup extra-virgin olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 1 medium clove garlic, pressed or minced
- Optional additions: 1 can chickpeas, drained and rinsed, and/or up to 4 ounces crumbled feta cheese
Nutrition
- Calories
- 180 calories
- Fat
- 13.6 g
- Serving size
- 1 heaping cup (no chickpeas or feta included)
- Fiber
- 2.5 g
- Sugar
- 1.5 g
- Sodium
- 409 mg
- Protein
- 3.3 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 13.5 g
- Saturated fat
- 1.9 g
As published by Cookie and Kate.
The method
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