Savory Garlicky Quinoa Tabbouleh
I never thought I could be one of those people who likes quinoa! But this recipe proved me wrong. I think it's the garlic that really creates the flavor in this recipe. Overall, this is very healthy, filling, and the herbs leave your breath fresh and clean despite the garlic! I've halved the oil from the original amount called for. We like it better this way. Hope you enjoy
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 6
veg
vegan
qeveg
vegan
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- fresh ground pepper
- 1-1/4 cup quinoa rinsed
- 1 clove garlic large, minced
- 1 cucumber large, cut into 1/4 inch pieces
- 10 ounces cherry tomatoes halved
- 2/3 cup flat leaf parsley chopped
- 1/2 cup fresh mint chopped
- 3 scallions thin sliced
- Carbohydrate 4.82427634515833 g
- Cholesterol 0 mg
- Fat 4.52640495941644 g
- Fiber 1.60269965998652 g
- Protein 1.11577410670585 g
- Saturated Fat 0.634943922137175 g
- Serving Size 1 1 Serving (86g)
- Sodium 12.1834743928291 mg
- Sugar 3.22157668517181 g
- Trans Fat 0.174846956551693 g
- Calories 59 calories
Bring quinoa, salt, and water to boil over high heat Cover and simmer over low heat for 10 minutes, until quinoa is tender Remove from heat and let stand for 5 minutes Fluff with fork While quinoa is cooking, chop garlic fine, or crush. Whisk together lemon juice and garlic. Gradually add olive oil, continuing to whisk Add a little salt and pepper Set aside until the quinoa has a little time to cool Add the dressing to the quinoa and mix well Chop cucumber, tomatoes, herbs, and scallions Toss together with quinoa Serve immediately or after chilling in refrigerator
