Recipe
Salad
Summer Quinoa Tabbouleh
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water | ||
| 1 c. quinoa | ||
| ¼ c. Hy-Vee Select olive oil | ||
| ¼ c. fresh lemon juice | ||
| 3 ripe tomatoes, diced | ||
| ¾ c. diced green onion | ||
| ⅓ c. chopped, fresh basil | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste |
Directions
- Bring water to a boil in a saucepan. Add quinoa; reduce heat, cover and simmer 15 minutes. Remove from heat and cool to room temperature.
- Meanwhile, in a large bowl combine olive oil, lemon juice, tomatoes, green onion, basil, salt and black pepper.
- Stir in quinoa.
- Serve at room temperature or cover and chill until serving time.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 14g
- Protein: 3g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 20%
0%
Iron 6%
0%
Calcium 2%