Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (12)
Quinoa Tabbouleh
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 8%
CARBS 19G39% OF CAL
3G FIBER0G ADDED3G INTRINSIC13G OTHER3G TOTAL SUGAR
FAT 12G56% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing vegan quinoa tabbouleh with fresh herbs, tomatoes, and cucumber. It's a light, bright Mediterranean side that's naturally gluten-free and works as an appetizer too.
sidemediterraneansaladdairy freegluten freeveganvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup dry quinoa
- 3/4 cup water
- salt and pepper, to taste
- 3 ripe roma tomatoes (, finely diced (approx. 1.5 cups))
- 1/2 English/seedless cucumber (, peeled and finely diced)
- 3/4 cup finely chopped fresh parsley
- 1/2 cup thinly sliced scallions ((both green and white parts))
- 3 TBSP quality olive oil
- 1 lime (, juiced)
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 8%
CARBS 19G39% OF CAL
3G FIBER0G ADDED3G INTRINSIC13G OTHER3G TOTAL SUGAR
FAT 12G56% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7m
- Cook
- 13m
- Sodium
- 206mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 357mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.