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Quinoa Tabouleh
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Authored By: from The Light Body transformational cooking guide.
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Quinoa will give this tabouleh a texture you are sure to love.
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Diet Types: Dairy Free, Vegan, Vegetarian
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Ingredients:
1 cup Quinoa1 1/2 cups water2 tablespoons freshlife veggie broth powder3 tablespoons fresh squeezed lemon juice2 tablespoons extra virgin oliv oil1/3 cup scallions, finely sliced with green tops included2 medium tomatoes, seeded, diced2 tablespoons fresh mint, chopped fine2/3 cup fresh parsley, chopped fine
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Serves: 6
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Rinse Quinoa in fine mesh sieve. Bring water to boil in medium saucepan. Add broth powder and stir. Reduce heat, simmer until liquid is absorbed (about 15 min). Fluff with fork and allow to cool. Combine all remaining ingredients with Quinoa, tossing to blend. Cover; chill several hours or overnight. Allow to warm slightly before serving to liquify the olive oil. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 162
Calories from Fat 58
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% Daily Value*
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| | Total Fat 6g | 10% | | | Saturated Fat 1g | 4% | | | Mono Fat 4g | | | | Sodium 27mg | 1% | | | Total Carbs 23g | 8% | | | Dietary Fiber 3g | 10% | | | Sugars 0g | | | | Protein 4g | | | | Vitamin E | 4% | | | Vitamin C | 24% | | | Vitamin B-6 | 5% | | | Calcium | 3% | | | Iron | 23% | | | Vitamin A | 7% | | | Riboflavin | 6% | | | Folate | 9% | | | Magnesium | 17% | | | Zinc | 7% | | | Selenium | 0% | | | Thiamin | 7% | | | Phosphorus | 13% | | | Potassium | 10% | | | Copper | 15% | | | Manganese | 35% | | | Niacin | 6% | | | Pantothenic acid | 4% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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