Quinoa Tabbouleh

Nutrition

Per serving: 325.47 calories, 8.33g protein, 17.07g fat, 38.55g carb, 5.51g dietary fiber, 2.41g saturated fat, 5.2g total sugar, 0.0g added sugar

Significant source for: Iron, Magnesium, Phosphorus, Copper, Fluoride, Manganese, Vitamin C, Thiamin, Vitamin B-6, Vitamin K (phylloquinone), Folate.

ingredients

4 Servings

1 cup quinoa

2 cucumbers, diced

1 (10-oz) package cherry tomatoes, halved

1 cup chopped parsley, chopped

1 lemon, zest and juice

4 sprigs fresh mint, chopped

2 tablespoons chopped shallots

1 teaspoon salt

1/4 cup extra-virgin olive oil

Black pepper

preparation

step 1.

Combine quinoa with 2 cup of water in a saucepan. Bring it to a boil; reduce to a simmer. Cover and simmer 15 minutes or until water has been absorbed. Allow it to stand for 5 minutes. Once finished, spread evenly onto a rimmed baking sheet. Allow to cool to room temperature, about 10 minutes.

step 2.

In a large mixing bowl, combine cucumber, cherry tomato, lemon zest, parsley, mint. Fold quinoa into vegetable mixture. Set aside.

step 3.

In a small mixing bowl, combine lemon juice, shallot and salt. Pour in extra-virgin olive oil in a slow steady stream while whisking constantly. Pour vinaigrette over quinoa mixture, stirring gently to combine. Season with pepper to taste.

step 4.

Serve Immediately. Can be stored in the refrigerator, in an airtight container, for up to 3 days. Gently stir before servings.