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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 $0.51

$0.51 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,salad middl eastern
spoonacular Score:82%

Spoonacular Score: 82%

 

You can never have too many middl eastern recipes, so give Quinoa Tabbouleh Salad a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 136 calories, 4g of protein, and 7g of fat per serving. This recipe serves 8. For 51 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Foodista has 4 fans. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Only a few people really liked this side dish. Head to the store and pick up olive oil, water, garlic powder, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is outstanding. If you like this recipe, you might also like recipes such as Quinoa Tabbouleh Salad, Quinoa Tabbouleh Salad, and Quinoa Tabbouleh Salad.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc 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 Raymond Reserve Selection Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.

Raymond Reserve Selection Chardonnay

The Napa Valley Reserve Chardonnay opens with toasty aromas of vanilla bean, baked pears and a hint of cantaloupe. In the mouth, it offers a medley of harmonious flavors, orange zest, caramel, golden delicious apples, jasmine and lemon. This wine is beautifully balanced with crisp acidity and an elegant lingering finish.

» 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 cups
0.25 cups fresh mint
fresh mint
0.13 cups
0.13 cups fresh parsley
fresh parsley
3 Tbsps
3 Tbsps olive oil
olive oil
0.25 cups
0.25 cups lemon juice
lemon juice
1 tsp
1 tsp garlic powder
garlic powder
some
some black pepper
black 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 cups fresh mint
0.25 cups
fresh mint
0.13 cups fresh parsley
0.13 cups
fresh parsley
3 Tbsps olive oil
3 Tbsps
olive oil
0.25 cups lemon juice
0.25 cups
lemon juice
1 tsp garlic powder
1 tsp
garlic powder
some black pepper
some
black 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: $0.52
Ingredient
1 cup quinoa
4 green onions
1 diced tomato
½ larges diced cucumber
¼ cups fresh mint
⅛ cups fresh parsley
3 tablespoons olive oil
¼ cups lemon juice
1 teaspoon garlic powder
Price
$1.52
$0.32
$0.46
$0.33
$0.26
$0.30
$0.50
$0.41
$0.09
$4.20

Tips

Health Tips

  • Quinoa is super healthy. Read more about its health benefits here.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
135 Calories
3g Protein
6g Total Fat
16g Carbs
38% Health Score
Limit These
Calories
135
7%

Fat
6g
10%

  Saturated Fat
0.89g
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
0.5mg
25%

Folate
52µg
13%

Magnesium
49mg
12%

Phosphorus
110mg
11%

Vitamin C
8mg
10%

Vitamin E
1mg
9%

Fiber
2g
9%

Copper
0.17mg
9%

Iron
1mg
7%

Vitamin B6
0.14mg
7%

Vitamin A
342IU
7%

Vitamin B1
0.1mg
6%

Potassium
222mg
6%

Zinc
0.79mg
5%

Vitamin B2
0.09mg
5%

Selenium
1µg
3%

Calcium
25mg
3%

Vitamin B3
0.5mg
2%

Vitamin B5
0.25mg
2%

covered percent of daily need

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