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Tabbouleh Salad with Quinoa and Shredded Carrots Recipe

Recipe by: tax pro

"Great summer recipe. When unexpected company comes, everything I need can be picked from the garden."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In1 h
  • 1Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.
  • 2Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.
  • 3Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.
Ingredients
  • 4 servings
  • 300 cals
  • 2 cups water
  • 1 pinch salt
  • 1 cup quinoa
  • 1 tomato, chopped
  • 1/2 cup shredded carrot
  • 1/2 cup minced green onion
  • 1/4 cup minced fresh mint
  • 1/4 cup minced fresh parsley
  • 5 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black and red pepper blend (such as Penzey's®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    300
    15%
  • Fat:
    16.3
    25%
  • Carbs:
    33.2
    11%
  • Protein:
    7
    14%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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