Quinoa Tabbouleh Salad*

Ingredients

  • *Meets FodMap guidelines.
  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon salt
  • 1 medium lemon, juiced
  • 1/3 cup olive oil, infused with garlic
  • 1 large cucumber, preferably English, diced
  • 1 pint cherry tomatoes, cut into forths
  • 2 medium carrots, grated
  • 1 cup parsley, preferably Italian parsley
  • 1/2 cup mint, chopped
  • 3 bunches scallions, thinly sliced green tops only

Preparation

  1. Bring quinoa and 2 cups of water to boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until most of water is absorbed, about 8 to 10 minutes. Turn off heat and let quinoa rest, covered, for 15 minutes. Fluff with fork. Allow quinoa to cool to room temperature.
  2. In a small bowl, whisk lemon juice and garlic infused olive oil. Season dressing to taste with salt and pepper.
  3. Combine cucumber, tomatoes, carrots, herbs and scallions in a large bowl, add cooled quinoa and dressing to bowl and stir until combined. Season to taste with salt and pepper. Chill in refrigerator.

Categories

  • Salad
  • Grain
  • Plant-Based Protein
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian
  • GI
  • MHealthy

Nutrition Information

Serving Size
3/4 cup
Serves
6
Calories
251.00
Total Fat (g)
14.00
Saturated Fat (g)
2.00
Sodium (mg)
207.00
Total Carbohydrates (g)
28.00
Dietary Fiber (g)
4.00
Protein (g)
6.00