Quinoa Tabbouleh
Try this Quinoa Tabbouleh recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- feta cheese
- 3 cups white quinoa
- 1 1/2 cups flat-leaf parsley
- 1 cup mint leaves roughly chopped
- 1/4 cup chives snipped
- 9 ounces cherry tomatoes quartered
- 1 tablespoon lemon zest finely grated
- Carbohydrate 28.0535417680384 g
- Cholesterol 16.6875 mg
- Fat 12.9173314201252 g
- Fiber 13.8699487807332 g
- Protein 11.9439272356879 g
- Saturated Fat 4.1553317989099 g
- Serving Size 1 1 Serving (520g)
- Sodium 375.847358380102 mg
- Sugar 14.1835929873053 g
- Trans Fat 0.957762511024323 g
- Calories 245 calories
In a bowl, place quinoa, parsley, mint, chives, tomatoes and lemon zest and toss to combine. In a separate bowl, mix lemon juice, oil, salt and pepper; pour over salad and toss to combine. Top with crumbled feta and serve with pitas, if desired.
