Cookie and Kate · by Cookie and Kate★ 4.8
Quinoa Tabbouleh
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 11%
CARBS 18G37% OF CAL
5G FIBER0G ADDED3G INTRINSIC11G OTHER3G TOTAL SUGAR
FAT 13G60% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herbaceous Middle Eastern salad made with quinoa instead of bulgur, so it's naturally gluten-free. Fresh parsley, mint, lemon, and optional chickpeas make it hearty and refreshing.
sidemediterraneansaladbeans⚙️ food processor🥄 saucepangluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup quinoa
- 1 cup water
- 1 cup diced cucumber (1 small-to-medium)
- 1 cup diced tomato* (1 large)
- 1 teaspoon fine sea salt, divided
- 3 medium bunches curly parsley
- ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
- ⅓ cup thinly sliced green onion
- ⅓ cup extra-virgin olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 1 medium clove garlic, pressed or minced
- Optional additions: 1 can chickpeas, drained and rinsed, and/or up to 4 ounces crumbled feta cheese
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 11%
CARBS 18G37% OF CAL
5G FIBER0G ADDED3G INTRINSIC11G OTHER3G TOTAL SUGAR
FAT 13G60% OF CAL
2G SAT11G 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
- 15m
- Cook
- 15m
- Sodium
- 432mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 740mg
- Calcium
- 152mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.