Quinoa Tabouli
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 257
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
1/2 cup quinoa
1 1/2 cups water
Bunch of flat-leaf parsley, finely chopped
1/2 bunch of cilantro, finely chopped
2 tablespoons finely chopped fresh mint
2 ripe tomatoes, halved, seeded,and finely chopped
3 scallions (white and green parts), trimmed and finely chopped
Zest and juice of 1 lemon
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Directions
- Rinse the quinoa under cold water in a fine-mesh sieve. Turn it out into a large microwave-safe bowl and add the water. Cover and microwave on high for 9 minutes. Set aside for 2 minutes and then carefully uncover and fluff with a fork. The quinoa should have a tender snap when you bite it - if it doesn't, cover and microwave for up to 1 minute longer.
- Stir the parsley, cilantro, mint, tomatoes, and scallions into the quinoa. Whisk the lemon zest and juice with the olive oil, salt, and pepper in a small bowl to make a vinaigrette and pour it over the quinoa. Cover the bowl with plastic wrap and set aside at room temperature for 1 hour for the flavors to combine before serving.