Eating Bird Food · by Brittany Mullins★ 4.7 (11)
Quinoa Tabbouleh
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 14%
CARBS 81G65% OF CAL
11G FIBER32G OTHER38G TOTAL SUGAR
FAT 16G29% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, protein-rich salad of quinoa with parsley, mint, tomatoes, and cucumber dressed in lemon and olive oil. A gluten-free, vegan take on the Middle Eastern classic.
sideamericansaladgrain bowl🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa (rinsed and drained)
- 2 cups flat leaf parsley (chopped)
- ½ cup fresh mint leaves (chopped)
- 1 cup cherry tomatoes (diced)
- ½ cup cucumber (diced)
- 1 cup red onion (finely chopped )
- juice from 1 lemon
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 14%
CARBS 81G65% OF CAL
11G FIBER32G OTHER38G TOTAL SUGAR
FAT 16G29% OF CAL
2G SAT14G 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
- 261mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 409mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.