Chef Savvy · by Kelley Simmons★ 5.0 (1)
Tabbouleh Salad
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 7%
CARBS 15G47% OF CAL
3G FIBER0G ADDED3G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 6G46% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh quinoa tabbouleh with parsley, mint, arugula, tomatoes, and a lemony olive oil dressing. A light, protein-rich dish that works as a main or flavorful side.
mainmediterraneansalad🥄 saucepandairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 1/3 cup uncooked quinoa
- 2/3 cup chicken broth
- 1 cup parsley, chopped
- 1/2 cup mint, chopped
- 1/2 cup arugula, chopped
- 1 cup tomatoes, diced
- 1/4 cup red onion, diced
- 1-2 tbsp olive oil
- 1-2 tbsp lemon juice
- salt and pepper, to taste
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 7%
CARBS 15G47% OF CAL
3G FIBER0G ADDED3G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 6G46% OF CAL
1G SAT6G 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
- 20m
- Sodium
- 363mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 363MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.