Tabouli is a fresh herb salad usually made with bulgur wheat. Here I make it with quinoa, a protein-rich seed that "pops" when you bite into it. Quinoa gives this side dish a lot of nutritional bang for your buck. You can also add a few pieces of leftover chicken or pork to turn tabouli into a meal. It also works well as a vegetarian main dish. Tabouli is hearty enough to stand up to rich meats, but the herbs and lemon juice give it a freshness that pairs well with fish and poultry, too. Whether you make it for dinner, a picnic, or a brown-bag lunch, this make-ahead-friendly recipe hits a lot of notes.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (28%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 161.2mg||6 %|
|Potassium 340.1mg||9 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 18.5g|
|Protein 4.8g||7 %|
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Calories per serving: 142
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