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QUINOA TABBOULEH

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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad, Soup
Servings 6
Calories 143.5 kcal

Notes

Nutrition per Serving Cal: 143.5 • Fat: 3.2g • Carb: 25g • Protein: 4.8g • Fiber: 2.9g • Sugar: 2.2g
Ingredients
  • 1 cup quinoa
  • 1 cup tomatoes, chopped
  • 1 cup cucumber, diced
  • 1/2 cup parsley, chopped
  • 1/2 cup red onion, chopped
  • 2 cloves garlic, minced
  • 1-2 lemons, juiced (do it to your own taste)
  • 1 1/2 tsp olive oil
  • salt and pepper to taste
Method
  1. Cook quinoa according to directions, drain and rinse with cold water.
  2. Sprinkle tomatoes with a sprinkle of salt and let sit in a strainer to drain excess water from them for 20 minutes.
  3. Meanwhile, combine cucumber, parsley, red onion, garlic and quinoa in a large bowl. Add tomatoes after draining.
  4. Toss lemon juice and olive oil and season with salt and pepper to taste. Let sit in the refrigerator for 2 hours or overnight.
  5. Serve chilled.