Quinoa Tabouli Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of quinoa, parsley, arugula, tomatoes, and red onion dressed with balsamic vinegar and olive oil. Light, herbaceous, and full of texture—a Mediterranean-inspired grain salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup cooked quinoa
- 1 cup fresh finely chopped parsley
- 1 cup finely chopped fresh arugula
- 1/4 cup red onion (finely diced)
- 1/2 cup cherry tomatoes (diced)
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 336mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 214mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.