* Exported from MasterCook *
Quinoa Tabbouleh Salad
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1 cup quinoa -- rinsed well under cold running water and drained
3 tablespoons extra-virgin olive oil
juice of 1 lemon -- (about 3 tablespoons)
1/2 teaspoon coarse salt -- or to taste
freshly ground black pepper -- to taste
4 medium plum tomatoes -- (about 12 ounces) chopped
1 small cucumber -- (about 8 ounces) seeded and chopped
6 scallions -- white and green parts, thinly sliced
1 cup fresh flat-leaf parsley
1/4 cup chopped fresh mint
Bring a large saucepan filled with salted water to a boil over high heat. Add the quinoa, reduce heat to medium, and cook until tender yet firm to the bite, about 12 minutes, stirring occasionally. Drain well and let cool about 10 minutes.
Meanwhile, in a large bowl, whisk together the oil, lemon juice, salt and pepper. Add the tomatoes, cucumber, scallions, parsley, and mint, tossing well to combine. Add the quinoa, tossing well to combine. Let stand about 15 minutes at room temperature to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled, or return to room temperature.
Makes 4 to 6 main-dish servings.
AuthorNote: Instant couscous (preferably the whole wheat variety) cooked according to package directions, can easily stand in for the quinoa, if desired.
Cuisine:
"MidEastern"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 229 Calories; 10g Fat (39.6% calories from fat); 6g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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