Try this Quinoa Tabouli Salad recipe, or contribute your own.
Suggest a better description1. Prepare Quinoa: Cook 1 cup of quinoa in chicken
stock according to package instructions. Once
cooked, allow it to cool slightly.
2. Mix Salad Ingredients: In a large bowl, combine
the cooked quinoa, rinsed and drained
chickpeas, chopped cucumbers, quartered
cherry tomatoes, chopped black pitted olives,
chopped parsley, chopped mint, and chopped
green onions.
3. Prepare Dressing: In a small bowl, whisk together
1/2 cup of olive oil, juice of 1 lemon, minced
cloves of garlic, 1 tablespoon of apple cider
vinegar, 2 teaspoons of sumac, and salt &
pepper to taste until well combined.
4. Combine Dressing: Pour the prepared dressing
over the salad ingredients in the large bowl.
Toss: Gently toss everything together until the
salad is evenly coated with the dressing.
5. Chill (optional): If desired, refrigerate the salad
for about 30 minutes to allow the flavors to
meld.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1746g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1781 | ||
Calories from Fat: 428 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.5g | 63 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1491.2mg | 51 % | |
Potassium 4033.2mg | 106 % | |
Total Carbohydrate 293.8g | 86 % | |
Dietary Fiber 49g | 196 % | |
Sugars, other 244.8g | ||
Protein 63g | 90 % | |
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: 1781
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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