Tabouli Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herbaceous salad made with quinoa, fresh parsley, tomatoes, cucumber, and a lemon-olive oil dressing. This gluten-free take on tabbouleh is refreshing and works as a side dish or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ cups water
- ¾ cup quinoa (see note)
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 2 cloves garlic (minced)
- ¼ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- 1 large cucumber
- 1 pint cherry or grape tomatoes (halved or quartered)
- 6 green onions (white and light green parts only, thinly sliced)
- 1 large bunch or 2 small bunches fresh parsley (chopped)
- 10 mint leaves (finely chopped)
At a glance
PER SERVING · TIME 35M
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
- Cook
- 15m
- Sodium
- 171mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 404mg
- Calcium
- 100mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.