Foolproof Living · by Aysegul Sanford★ 5.0 (14)
Quinoa Tabbouleh Recipe
NUTRITION · PER SERVING27M COOK
CAL 10%·PRO 11%
CARBS 24G46% OF CAL
4G FIBER3G SUGAR17G OTHER
FAT 11G48% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean salad made with quinoa, fresh herbs, vegetables, and a lemon-oil dressing. Protein-rich, gluten-free, and perfect for warm-weather meals.
sidemediterraneansalad🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked quinoa (rinsed)
- 1 ¾ cups water (or vegetable stock)
- ½ teaspoon Kosher salt
- 4 tablespoons lemon juice (freshly squeezed - plus more to taste)
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt (more to taste as needed)
- ¼ teaspoon black pepper
- 1 cup fresh parsley (chopped)
- 1 cup fresh dill (chopped (optional))
- ½ cup fresh mint leaves (chopped)
- 1 cup cherry tomatoes (quartered)
- 2 Persian cucumbers (peeled and chopped or 1 English cucumber)
- 3-4 scallions (sliced thinly both white and green parts)
At a glance
PER SERVING · TIME 27M
CAL 10%·PRO 11%
CARBS 24G46% OF CAL
4G FIBER3G SUGAR17G OTHER
FAT 11G48% OF CAL
2G SAT9G 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
- 309mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 439mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.