Lebanese Tabbouleh Salad with Quinoa
Try this Lebanese Tabbouleh Salad with Quinoa recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- juice of one lemon
- 2 tablespoons olive oil
- 1/4 cup minced scallions
- 1/2 cup leftover cooked quinoa (i used red quinoa but any
- 2 cups finely minced fresh parsley
- 1/2 cup halved cherry tomatoes (or seeded diced roma tomat
- 1/2 cup diced cucumbers
- 2 tablespoons thinly sliced fresh mint
- Carbohydrate 1.014025 g
- Cholesterol 0 mg
- Fat 1.68750000072367 g
- Fiber 0.0470000007003546 g
- Protein 0.04465 g
- Saturated Fat 0.233010000099924 g
- Serving Size 1 1 Serving (13g)
- Sodium 18.5713932291812 mg
- Sugar 0.967024999299645 g
- Trans Fat 0.0456975000195973 g
- Calories 18 calories
Place quinoa through mint in a large bowl and drizzle with lemon juice, olive oil, salt and pepper; toss well.Check for seasoning and adjust accordingly before serving.
