Try this Quinoa Tabbouleh recipe, or contribute your own.
Suggest a better descriptionBring 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.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 172 | ||
Calories from Fat: 40 (23%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 172
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