Quinoa Tabbouleh Recipe (Gluten Free)
This quinoa tabbouleh uses beautiful, fresh ingredients that are easy to put together. Delicious and also gluten-free.
Servings: 4 servings
Calories: 191kcal
Ingredients
- 8 ounces cooked quinoa
- 1 large bunch parsley chopped
- 1 bunch spring onions chopped
- 3-4 medium tomatoes chopped
- 1-2 tablespoons dried mint Or a few leaves of chopped fresh mint
- 1 small green or red pepper chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon allspice
- ½ teaspoon cinnamon
- 1 teaspoon ground cumin optional
- juice of 1-2 lemons or to your taste
- 3 tablespoons extra virgin olive oil
Instructions
- Cook the quinoa first. Allow it to cool down, then place it in a salad bowl.
- Clean and chop parsley, green onions, tomatoes, pepper and place everything over the quinoa.
- Add the spices, salt and pepper.
- Add the lemon juice and mix again. Serve chilled.
- It can be kept in the refrigerator for up to 2 days.
Video
Notes
How To Cook Quinoa:
If you use uncooked quinoa, for each cup of uncooked seeds, use 2 cups of water. Bring to a boil, then reduce the heat to medium-low and cover the pot.
Simmer for 15 minutes until the quinoa absorbs the water. Remove from the stove and let it rest for 5 minutes.
For this salad,allow the quinoa to cool first, then use it according to the recipe.
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 304mg | Potassium: 409mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1804IU | Vitamin C: 52mg | Calcium: 38mg | Iron: 2mg
