LJ's Quinoa Tabbouleh
Try this LJ's 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 & pepper to taste
- 2 cups vegetable stock
- 1 cup uncooked white quinoa
- 1 red onion - diced
- 1 seeded cucumber - diced
- 1 bunch mint leaves – remove from stem
- 2 bunches flat leaf parsley – remove from stem
- juice of 2 lemons (preferably meyer lemons)
- 1 large clove garlic - minced
- 1 tsp cumin (i like to add more but see how you feel)
- crumbled feta cheese to taste
- Carbohydrate 36.0960000459932 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (2820g)
- Sodium 11435.0320143729 mg
- Sugar 36.0960000459932 g
- Trans Fat 0 g
- Calories 141 calories
Slow boil Quinoa in vegetable stock until all water is absorbed. Set aside to cool completely Finely chop and mix parsley and mint – then mix with diced onion and cucumber Stir mixture into cooled Quinoa. Add lemon juice, garlic, cumin, and pepper (no salt yet). Taste to see if more cumin is desired. Add feta cheese. Once feta is added, taste to see if more salt is needed. Feta can be very salty, so be careful about adding salt before you taste with feta.
