Lemony Quinoa Tabbouleh
Nutrivore Score: 282
Ingredients
- 1 cup quinoa
- 1 1/2 cup water
- 1 lemon zest
- 3 tablespoons lemon juice freshly squeezed
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1 cup tomato finely diced (about 6 small)
- 1 cup cucumber English hothouse (about 1/2 for 1 cup)
- 1 cup green onions finely minced white and green parts (3 scallions)
- 1 cup parsley finely minced (about 1 large bunch or 2 small)
- 1//8 cup mint finely minced (about 10 to 15 leaves)
Instructions
- Make quinoa on the stove top by bringing 1 cup quinoa and 1 1/2 cups water to a boil. Reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Alternatively, make quinoa in a pressure cooker by placing the water and quinoa in the insert and set the cooker to a high temperature pressure for 2 minutes, natural release for 10 minutes, and then quick release. Note: this is slightly less water than is normally called for so the dressing can absorb.
- While the quinoa is cooking, make the dressing by combining lemon zest and lemon juice in a small bowl. Wisk in 1/2 cup olive oil. Stir in 1/2 teaspoon salt and set aside.
- When quinoa is done cooking spread it out on a parchment lined sheet pan, fluff with a fork. Drizzle in a few tablespoons of the dressing, fluff again with a fork, and put it in the refrigerator to cool as you prep the rest of the ingredients.
- Deseed and finely dice 6 small tomatoes or until you have 1 cup of tomatoes. Place diced tomatoes in a sieve and let drain over a bowl.
- Finely dice 1 cup of cucumber and 1 cup of green onions. Finely mince the parsley for cup and the mint for 1/8 cup.
- Place chilled quinoa in a medium size mixing bowl and stir in all of the rest of the ingredients. Stir in the remaining dressing.
Nutrition
Nutrition Facts
Lemony Quinoa Tabbouleh
Amount per Serving
Calories
242
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Sodium
179
mg
8
%
Potassium
313
mg
9
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
1094
IU
22
%
Vitamin C
21
mg
25
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Besides quinoa, other gluten-free options are rice and millet.