Quinoa Tabbouleh (Vegan & Gluten Free)
Quinoa used in place of bulgar wheat and mixed with fresh chopped onion, cucumbers, tomatoes, mint & parsley. A tasty, satisfying lunch or dinner that is great made ahead.
- 3 cups cooked quinoa
- ½ large red onion finely diced
- ½ large english cucumber chopped
- 1 cup grape tomatoes chopped
- ¼ cup mint finely chopped
- ½ cup flat leaf parsley finely chopped
- 1 large lemon juiced
- ⅓ cup olive oil
- salt & pepper to taste
Cook quinoa according to package directions.
Put quinoa in large mixing bowl along with remaining ingredients & combine well.
Add salt & pepper to taste.
Serving: 1serving | Calories: 181kcal | Carbohydrates: 19.7g | Protein: 4.2g | Fat: 10g | Saturated Fat: 1.3g | Sodium: 13mg | Potassium: 138mg | Fiber: 3g | Sugar: 2.2g | Calcium: 20mg | Iron: 7mg