Walnut Quinoa Tabbouleh Salad
This quinoa tabouli salad is an excellent way to substitute for the bulgur traditionally used in tabbouleh for those who are allergic to wheat or just want a different option for dinner.
Servings: 4 salads
Ingredients
- 1 cup quinoa, dry
- 1 lemon, zested and juiced
- 1 Tbsp olive oil, optional
- 1 clove fresh garlic, pressed
- pinch sea salt
- 1 cup cucumber, diced
- 1 cup tomato, diced
- 1 cup fresh parsley, chopped
- 4 Tbsp walnuts, or sunflower seeds, optional
Instructions
- Cook the quinoa in 2 cups water, bringing it to a boil then turning down to low to simmer for 25-30 minutes.
- Put the zest and juice of the lemon in a large salad bowl, then stir in the garlic and a pinch of salt. You can add a bit of olive or flax oil, but it's not necessary. Put the chopped vegetables and parsley in the bowl, and toss them with the dressing. Add the quinoa to the bowl, and toss to get everything flavored.
- Serve topped with the sunflower seeds, which you can toast in a dry pan if you have a few extra minutes.
Nutrition
Calories: 311kcal | Carbohydrates: 37g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 21mg | Potassium: 630mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1650IU | Vitamin C: 47mg | Calcium: 70mg | Iron: 5.4mg
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