Recipe
Salad
Quinoa Salad Tabbouli Style
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. quinoa | ||
| 2 c. water | ||
| 1 c. grape tomatoes, halved | ||
| 1 English cucumber, peeled and chopped | ||
| 4 scallions, chopped | ||
| 3 to 4 garlic cloves, minced | ||
| 1 bunch(es) Italian parsley, chopped | ||
| 1 bunch(es) cilantro, chopped | ||
| 1 handful(s) fresh mint, chopped | ||
| ⅓ c. lemon juice | ||
| ¼ c. extra-virgin olive oil | ||
| salt and pepper, to taste | ||
| 1 tsp. ground cumin | ||
| 1 tsp. paprika |
Directions
- Combine quinoa and water in a medium saucepan, cover and bring to a boil. Simmer for 18 minutes or until water is absorbed. Using a fork, lightly fluff the quinoa and then spread out in a thin layer on a baking sheet. Allow to dry for an hour.
- Toss together quinoa, tomatoes, cucumber, scallions, garlic, parsley, cilantro and mint in a large bowl.
- To prepare dressing, whisk lemon juice and olive oil along with the salt, pepper, cumin and paprika until well combined. Pour over the quinoa and vegetables and toss gently to mix.
- Allow to marinate for at least one hour in the refrigerator. This salad tastes better after marinating 24 hours.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 19g
- Protein: 5g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee chefs.