Oh My Veggies · by Nicole★ 5.0 (3)
Quinoa Tabbouleh Salad {gluten free, dairy free}
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 16%
CARBS 39G35% OF CAL
7G FIBER26G OTHER7G TOTAL SUGAR
FAT 29G58% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-packed quinoa tabbouleh with fresh herbs, vegetables, and kalamata olives. Bright, refreshing, and quick to prepare.
mainmediterraneansaladdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa (any variety)
- 2 cups water
- 1 tbsp olive oil
- 1 cup cherry tomatoes (halved)
- ½ cup roasted red pepper (chopped)
- 1 cucumber (seeded and diced)
- 1 cup fresh parsley (chopped)
- ½ cup fresh mint (chopped)
- ½ red onion (peeled and finely diced)
- ½ cup kalamata olives (pitted and sliced)
- Juice and zest of two lemons
- 1/3 cup olive oil
- 1 tbsp white wine vinegar
- 1 tsp dried oregano
- 1 clove garlic (peeled and minced)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 16%
CARBS 39G35% OF CAL
7G FIBER26G OTHER7G TOTAL SUGAR
FAT 29G58% OF CAL
4G SAT25G 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
- 5m
- Cook
- 25m
- Sodium
- 633mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 86mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 633MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.