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Nutrition Facts
Serving Size 1 (107g) Recipe makes 6 servings
Calories 304
Calories from Fat 111		(36%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 116mg		4%
Potassium 537mg		15%
Total Carbohydrate 42.4g		14%
	Dietary Fiber 4.2g	16%
	Sugars 0.8g
Protein 8.1g		16%
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Quinoa Tabouleh (Gluten-Free and Vegan)

Recipe #389128 | 2 hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Prose
Sep 8, 2009

I got this recipe from a package of Bob's Red Mill brand quinoa. It's perfect because my husband and I love Middle Eastern food, but he's allergic to gluten and can't have traditional tabouleh. The fresher the herbs, the better because they are really the cornerstone of this recipe. Feel free to add tomatoes, cucumbers, olives, toasted pine nuts, anything you desire. It would make a great meal with a side of veggie kabobs and vegan tzatziki. Cooking time includes cooking the quinoa and refrigerating the salad. Preparation time includes chopping.

SERVES 6 (change servings and units)

Ingredients

2 cups quinoa, cooked and cooled
1 cup chopped parsley
1/2 cup scallion (or any type of onions)
2 tablespoons fresh mint, chopped
2 tablespoons fresh basil, chopped
1 garlic clove, chopped (or pressed)
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon white pepper, freshly ground

Directions

1
Toss the quinoa and fresh herbs together.
2
Mix garlic, liquids, salt, and pepper, then pour over the quinoa. Stir to coat.
3
Chill for at least 1 hour to allow the flavors to marry.