Quinoa Tabbouleh
sidedinnerlunchdressing/sauce

Quinoa Tabbouleh

For Metabolic Syndrome
Mediterranean
0 kcal
0 gfat
0 gcarbs
0 gprotein

Nutrition Notes

Mediterranean *

This recipe for Quinoa Tabbouleh is appropriate for a Mediterranean diet. It includes healthy ingred... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

Ingredients

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced

Preparation

  1. 1

    Step 1

    Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. 2

    Step 2

    Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  3. 3

    Step 3

    Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  4. 4

    Step 4

    Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
  5. Bon appetit!

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