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This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It’s a great meal for a hot summer day. The longer it sits the better it tastes.
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ cup lemon juice
- 3 tomatoes, diced
- 1 cucumber, diced
- 2 bunches green onions, diced
- 2 carrots, grated
- 1 cup chopped fresh parsley
Directions
Step 1
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Step 2
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 354 | |
| % Daily Value * | |
| Total Fat17g | 21% |
| Saturated Fat2g | 10% |
| Sodium325mg | 14% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber9g | 33% |
| Total Sugars8g | |
| Protein10g | |
| Vitamin C63mg | 315% |
| Calcium134mg | 10% |
| Iron6mg | 32% |
| Potassium805mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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