Little Spice Jar · by Marzia

Quinoa Tabbouleh Salad

NUTRITION · PER SERVING20M COOK
CAL 27%·PRO 27%
CARBS 60G44% OF CAL
11G FIBER0G ADDED9G INTRINSIC39G OTHER9G TOTAL SUGAR
FAT 31G52% OF CAL
4G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh Middle Eastern salad made with quinoa, parsley, tomatoes, cucumber, and mint dressed with lemon and olive oil. Light and flavorful, naturally vegan and gluten-free.

sidemiddle easternsaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

  • 2 cups Quinoa (cooked (see note))
  • 1 bunch flat-leaf parsley
  • 2 Persian cucumbers or 1 large English hothouse cucumber (cut into 1/4-inch pieces)
  • 2 Roma tomatoes (chopped (seeds removed and discarded prior to chopping))
  • 3 scallions
  • 1/4 cup lemon juice
  • 1/4 cup Extra virgin olive oil
  • 1 tablespoon garlic (finely minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons freshly chopped mint (optional)
PREP
20M
SODIUM
655MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.