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Name: Quinoa Tabbouleh
Prep time: 10 min
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 1 cup water; 1/2 cup quinoa; 2 cups ripe tomatoes seeded and diced; 1 cup cucumber diced; 1 cup fresh parsley finely chopped; 1/4 cup fresh mint finely chopped; 1/4 cup green onion thinly sliced; 1/3 cup olive oil; 1/3 cup fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon garlic minced; 1/4 teaspoon ground cinnamon

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INGREDIENTS

1 cup water
1/2 cup quinoa
2 cups ripe tomatoes ; seeded and diced
1 cup cucumber ; diced
1 cup fresh parsley ; finely chopped
1/4 cup fresh mint ; finely chopped
1/4 cup green onion ; thinly sliced
1/3 cup olive oil
1/3 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic ; minced
1/4 teaspoon ground cinnamon

Servings

INSTRUCTIONS

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Mix the tomatoes, cucumber, parsley, mint, onion, and quinoa together in a large bowl.

Combine the oil, lemon juice, salt , garlic, and cinnamon in a small bowl. Mix well and add to the tomato and cucumber mixture. For the best flavor, let the salad sit for 30 minutes at room temperature before serving.

NOTES

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Nutrition

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Serving Size: 1 Serving (290g)
Recipe Makes: 6 Servings

Calories: 172
Calories from Fat: 40 (23%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 11323.3mg		390 %
Potassium 825.1mg		22 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 20.3g
Protein 11.3g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 172

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