Quinoa Tabbouleh

Recipe from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 254
  • Fat: 10g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8g
  • Carbohydrate: 35g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 173mg
  • Calcium: 83mg

Ingredients

  • 3 cups cooked white quinoa, cooled
  • 1 1/2 cups flat-leaf parsley leaves
  • 1 cup roughly chopped mint leaves
  • 1/4 cup snipped chives
  • 9 ounces cherry tomatoes, quartered
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and freshly cracked black pepper
  • Feta, optional
  • Pitas, for serving, optional

Preparation

  1. In a bowl, place quinoa, parsley, mint, chives, tomatoes and lemon zest and toss to combine. In a separate bowl, mix lemon juice, oil, salt and pepper; pour over salad and toss to combine. Top with crumbled feta and serve with pitas, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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