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Quinoa Tabbouleh Salad Recipe
Wendy Zitzman
5
from 1 vote
A bright and healthy Middle Eastern Salad gets a modern, gluten-free twist. Made with fresh herbs and nutty quinoa, this make-ahead salad is a perfect side dish for any meal.
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Prep Time
Prep Time
15
minutes
mins
Cook Time
Cook Time
15
minutes
mins
Total Time
Total Time
32
minutes
mins
Servings
Servings
6
servings
Calories
Calories
162
kcal
Ingredients
1x
2x
3x
1
cup
quinoa
-
(uncooked)
1
medium
bunch of parsley
-
(finely chopped)
½
cup
mint leaves
-
(finely chopped)
1
cup
cherry tomatoes
-
(halved)
4
green onions
-
(diced)
2
tbsp
olive oil
2-3
cloves of garlic
-
(minced)
1
tsp
red wine vinegar
Juice of 1 lemon
Salt and pepper to taste
Instructions
Cook quinoa according to package directions. Set aside and let cool to room temperature.
Once quinoa has cooled, stir in remaining ingredients. Let chill in the refrigerator for a few hours before serving.
Nutrition
Serving:
0.75
cup
Calories:
162
kcal
(8%)
Carbohydrates:
21.7
g
(7%)
Protein:
5.1
g
(10%)
Fat:
6.6
g
(10%)
Saturated Fat:
0.9
g
(6%)
Sodium:
13
mg
(1%)
Potassium:
353
mg
(10%)
Fiber:
3.5
g
(15%)
Sugar:
1.1
g
(1%)
Calcium:
40
mg
(4%)
Iron:
3.1
mg
(17%)
Course
Course:
Salad Recipes
,
Side Dish Recipes
Cuisine
Cuisine:
American Recipes
,
Middle-Eastern Recipes
Diet
Diet:
Low Calorie Recipes
,
Low Fat Recipes
Keyword
Keyword:
Quinoa Tabbouleh Salad
Main Ingredient
Main Ingredient:
Quinoa Recipes
,
Vegetable Recipes
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