Try this Tabbouleh recipe, or contribute your own.
Suggest a better descriptionRinse the quinoa under cold water, mix with 2 cups of water and 1/2 tablespoon of salt. Bring to a rapid simmer, then turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.
Cut onions, tomatoes, garlic, mint and parsley. Put onions in cold water until quinoa is ready - it makes them softer and nicer to eat raw.
Wait till quinoa reaches room temperature and mix it with other ingredients. Mix 1/4 of a cup of olive oil with 2 tablespoons of lemon juice and 1/2 small spoon of salt. Pour it over the tabbouleh and stir to combine.
Ideally, you should leave the tabbouleh overnight in the fridge so the quinoa gets more flavor from all the other ingredients.
Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (302g) | ||
Recipe Makes: 1 | ||
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Calories: 1323 | ||
Calories from Fat: 610 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.8g | 90 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 43g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.2mg | 3 % | |
Potassium 1317.4mg | 35 % | |
Total Carbohydrate 148.5g | 44 % | |
Dietary Fiber 16g | 64 % | |
Sugars, other 132.4g | ||
Protein 32.4g | 46 % | |
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: 1323
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