RECIPES: Quinoa Tabbouleh Salad

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Quinoa Tabbouleh Salad

5½ cups cooked quinoa, cooled

1½ cups halved grape tomatoes

1½ cups seeded and diced cucumber

1 cup finely chopped green onion

¼ cup loosely packed, finely chopped fresh mint

¼ cup loosely packed, finely chopped Italian parsley

Zest of one large lemon

¼ cup + 3 tablespoons fresh squeezed lemon juice

2½ tablespoons extra virgin olive oil

¾ teaspoon salt

¼ teaspoon ground black pepper

 

In a large bowl, lightly toss quinoa, tomatoes, cucumber, onion, mint and parsley.  In a small bowl, whisk together lemon zest, lemon juice, oil, salt and pepper.  Pour over quinoa mixture and toss lightly. Enjoy immediately or chill first. Refrigerate in tightly covered container.

Makes 8 servings (1 cup each)

 

Nutrition information per serving:

Calories:  210   Protein:  7 g    Carbohydrate: 32 g    Fat:  6.5 g   Saturated Fat:  0.5 g   Cholesterol:   0 mg  

Sodium:  230 mg   Potassium:  415 mg   Calcium:  49 mg Iron: 2.6 mg

Folate:  78 mcg (19%) Vitamin A:  182 IU (16 %) Vitamin C: 20 mg (32 %) Fiber: 5 g

Recipe created by Kim Galeaz, RDN, CD