Quinoa Tabbouleh
Quinoa Tabbouleh might be just the side dish you are searching for. This recipe makes 8 servings with 121 calories, 5g of protein, and 3g of fat each. For $2.0 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 324 people were impressed by this recipe. A mixture of grape tomatoes, ground cumin, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Everyday Maven. Overall, this recipe earns a super spoonacular score of 99%. Quinoa Tabbouleh, quinoa tabbouleh, and Quinoa tabbouleh are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
¾ teaspoon freshly ground black pepper
2 medium cucumbers, seeded and cubed
2 cups flat leaf parsley leaves, chopped
1 pound grape tomatoes, halved
½ teaspoon ground cumin
1 to 2 lemons, juiced (depending on size)
1¼ teaspoons kosher salt
1 cup mint leaves, chopped
2 teaspoons olive oil
1 cup Quinoa
pinch crushed red pepper flakes
8 scallions, white removed, thinly sliced
2 cups water
Equipment:
sauce pan
bowl
Cooking instruction summary:
Halve cucumbers and use a spoon to scoop out the seeds. Cut into strips and proceed to cut into a small dice. I usually halve the grape tomatoes but if they are on the larger side, cut them in thirds. Trim ends of scallions and thinly slice. Remove parsley and mint leaves from stems. Measure 1 cup mint leaves and 2 cups of parsley leaves and chop. I chop them together to save time. Finally, rinse quinoa and measure spices for quinoa and spices for salad.Heat a saucepan over medium high heat. Add 2 teaspoons olive oil. When hot, add quinoa, ½ teaspoon kosher salt, ¼ teaspoon ground cumin and a pinch crushed red pepper flakes. Toast for 2 minutes. Add water and bring to a boil. Cover, lower light to medium and cook for 15 minutes. Remove from heat and let sit for 10 minutes. Fluff with a fork.In a large glass bowl, combine quinoa with vegetables, herbs, spices, lemon juice and olive oil. Toss to combine, cover and refrigerate. The longer this sits the better it is so if you can make it a day ahead of when you plan on serving it or at least a couple of hours. Excellent with hummus and pita bread or over lettuce. Enjoy!
Step by step:
1. Halve cucumbers and use a spoon to scoop out the seeds.
2. Cut into strips and proceed to cut into a small dice. I usually halve the grape tomatoes but if they are on the larger side, cut them in thirds. Trim ends of scallions and thinly slice.
3. Remove parsley and mint leaves from stems. Measure 1 cup mint leaves and 2 cups of parsley leaves and chop. I chop them together to save time. Finally, rinse quinoa and measure spices for quinoa and spices for salad.
4. Heat a saucepan over medium high heat.
5. Add 2 teaspoons olive oil. When hot, add quinoa, ½ teaspoon kosher salt, ¼ teaspoon ground cumin and a pinch crushed red pepper flakes. Toast for 2 minutes.
6. Add water and bring to a boil. Cover, lower light to medium and cook for 15 minutes.
7. Remove from heat and let sit for 10 minutes. Fluff with a fork.In a large glass bowl, combine quinoa with vegetables, herbs, spices, lemon juice and olive oil. Toss to combine, cover and refrigerate. The longer this sits the better it is so if you can make it a day ahead of when you plan on serving it or at least a couple of hours. Excellent with hummus and pita bread or over lettuce. Enjoy!
Nutrition Information:
covered percent of daily need
