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Quinoa Tabbouleh Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.52

$0.52 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre Middle Eastern
spoonacular Score:87%

Spoonacular Score: 87%

 

Quinoa Tabbouleh Salad requires about 45 minutes from start to finish. For 52 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 136 calories, 4g of protein, and 7g of fat per serving. This recipe serves 8. Head to the store and pick up tomato, freshly cracked pepper, mint, and a few other things to make it today. 4 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is typical of middl eastern cuisine. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is excellent. If you like this recipe, you might also like recipes such as Quinoa Tabbouleh Salad, Quinoa Tabbouleh Salad, and Quinoa Tabbouleh Salad.

Chardonnay, Alcoholic Drink, and White Wine are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Arrowood Sonoma Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.

Arrowood Sonoma Chardonnay

Aromas of delicate pear and melon mix with citrus characteristics of grapefruit and lemon, while flavors of sweet canned pears and melon dominate the palate.VintageIn the glass, the 2000 Sonoma County Chardonnay offers up a mouth-watering array of intriguing flavors and aromas. Loaded with fruit, it comes at you from all directions. VineyardThe fruit for our 2000 Sonoma County Chardonnay comes from three exceptional vineyards in the Russian River Valley. Each vineyard reflects its distinct terroir and contributes different nuances and characteristics to the wine. Fermentation & AgingBecause the fruit is grown in a relatively cool climate, we put it through barrel and malolactic fermentation to balance out the crisp acids and give the wine a rich and creamy texture. Sur lies aging and stirring in French oak barrels adds hints of toasty oak and complexity to the blend

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup quinoa
quinoa
2 cups
2 cups water
water
4
4  green onions
green onions
1
1  diced tomato
diced tomato
0.5 large
0.5 large diced cucumber
diced cucumber
0.25 cup
0.25 cup fresh mint
fresh mint
0.25 cup
0.25 cup fresh mint
fresh mint
0.13 cup
0.13 cup fresh parsley
fresh parsley
3 Tbsps
3 Tbsps olive oil
olive oil
0.25 cup
0.25 cup lemon juice
lemon juice
1 tsp
1 tsp garlic powder
garlic powder
some
some black freshly cracked pepper
black freshly cracked pepper
1 cup quinoa
1 cup
quinoa
2 cups water
2 cups
water
4  green onions
4
green onions
1  diced tomato
1
diced tomato
0.5 large diced cucumber
0.5 large
diced cucumber
0.25 cup fresh mint
0.25 cup
fresh mint
0.25 cup fresh mint
0.25 cup
fresh mint
0.13 cup fresh parsley
0.13 cup
fresh parsley
3 Tbsps olive oil
3 Tbsps
olive oil
0.25 cup lemon juice
0.25 cup
lemon juice
1 tsp garlic powder
1 tsp
garlic powder
some black freshly cracked pepper
some
black freshly cracked pepper

Equipment

sauce pan
sauce pan
bowl
bowl
sauce pan
sauce pan
bowl
bowl


Instructions

Bring water to a boil in a medium saucepan. Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool. Place cooled quinoa into a large bowl (preferably something with an airtight lid). Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour. Stir again before serving. Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.55
Ingredient
1 cup quinoa
4 green onions
1 diced tomato
½ larges diced cucumber
¼ cups fresh mint
¼ cups fresh mint
⅛ cups fresh parsley
3 tablespoons olive oil
¼ cups lemon juice
1 teaspoon garlic powder
some black freshly cracked pepper
Price
$1.52
$0.32
$0.36
$0.33
$0.26
$0.26
$0.30
$0.50
$0.41
$0.09
$0.02
$4.38

Nutritional Information

Quickview
136 Calories
3g Protein
6g Total Fat
16g Carbs
38% Health Score
Limit These
Calories
136k
7%

Fat
6g
10%

  Saturated Fat
0.9g
6%

Carbohydrates
16g
5%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
7mg
0%

Get Enough Of These
Protein
3g
7%

Vitamin K
33µg
32%

Manganese
0.52mg
26%

Folate
54µg
14%

Magnesium
51mg
13%

Phosphorus
111mg
11%

Vitamin C
8mg
11%

Vitamin E
1mg
9%

Fiber
2g
9%

Copper
0.18mg
9%

Vitamin A
402IU
8%

Iron
1mg
8%

Vitamin B6
0.14mg
7%

Potassium
231mg
7%

Vitamin B1
0.1mg
7%

Zinc
0.8mg
5%

Vitamin B2
0.09mg
5%

Calcium
29mg
3%

Selenium
1µg
3%

Vitamin B3
0.52mg
3%

Vitamin B5
0.25mg
3%

covered percent of daily need

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