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Add a photoThis easy quinoa tabouli meal is best paired with white wines, whether for lunch or dinner. Quinoa is increasingly easy to find these days. It’s indigenous to the Americas and has a nutty flavor. Unlike Orzo, Couscous or bulgur wheat, Quinoa is gluten-free.
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable stock
- 2 cups parsley
- 1 long spring onion
- 1 cup cherry tomatoes
- 2 tbsp Lemon Juice
- 1/2 cup Olive Oil
- Salt and pepper to taste
Directions
- Rinse and drain the quinoa under cold water.
- In a saucepan, cook the quinoa in the vegetable stock for 10 minutes.
- Fluff the quinoa with a fork and put it in a bowl.
- Finely chop the parsley, spring onions and add it to the quinoa.
- Slice the cherry tomatoes into quarters and toss with the quinoa.
- Add some olive oil, lemon juice, salt, and pepper and mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 2 servings | |
| Calories 841 | |
| Calories from Fat 529 | 63% |
| Total Fat 59.76g | 75% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 982mg | 41% |
| Potassium 994mg | 28% |
| Total Carbs 65.65g | 18% |
| Dietary Fiber 8.9g | 30% |
| Sugars 4.8g | 3% |
| Protein 14.48g | 23% |
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