Quinoa Tabbouleh Salad with Parsley and Mint

Kalyn's Kitchen
Reviews(4)
Tina Fishy: "Light and healthy dinner !" Read More
Quinoa Tabbouleh Salad with Parsley and Mint
12
200
50

Ingredients

  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 pinch salt (for quinoa cooking water)
  • 1 cup cherry tomatoes (chopped, let them drain in a colander if the tomatoes are juicy)
  • 1/2 cup chopped parsley (I used curly parsley, but either kind will work)
  • 1/2 cup cucumber (chopped, cut into 1/2 inch pieces, peel the cucumber if it has a thick skin, or peel in strips like I did, and scrape out seeds if they are large)
  • 1/4 cup extra-virgin olive oil (use an olive oil with good flavor)
  • 3 tablespoons lemon juice (fresh squeezed)
  • 1/4 teaspoon ground cumin
  • 1 pinch ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh mint (finely)
Read Directions

NutritionView more

200Calories
Sodium13%DV310mg
Fat18%DV12g
Protein8%DV4g
Carbs7%DV20g
Fiber12%DV3g

PER SERVING *

Calories200Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium310mg13%
Potassium300mg9%
Protein4g8%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber3g12%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.