Quinoa Tabbouleh - Core
Source of Recipe
WW Community
Recipe Introduction
Yield: 5 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 182(24% from fat); FAT 4.8g (sat 0.6g,mono 2.5g,poly 1.1g); PROTEIN 5g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 259mg; FIBER 5.3g; IRON 3.5mg; CARBOHYDRATE 31.6g
List of Ingredients
1 3/4 cups water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh mint or parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Recipe
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.
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