Dinner

Quinoa Tabbouleh with Roast Turkey and Tomatoes is for Dinner.

Quinoa Tabbouleh with Roast Turkey and Tomatoes takes 30 minutes to prepare.

Quinoa Tabbouleh with Roast Turkey and Tomatoes takes 20 minutes to cook.

Quinoa Tabbouleh with Roast Turkey and Tomatoes makes 4 servings.

The ingredients for Quinoa Tabbouleh with Roast Turkey and Tomatoes are:

2 cups water

1 cup dry quinoa

2 cups halved cherry tomatoes (or 2 tomatoes, seeded and diced)

1 cup diced, seeded, peeled cucumber

1/4 cup chopped fresh Italian parsley

1/4 cup lemon juice

1 Tablespoon extra-virgin olive oil

1 Tablespoon grated lemon peel

3/4 teaspoon salt

1/4 teaspoon ground black pepper

2 scallions (white and green parts), finely chopped

2 cups shredded or diced roast turkey breast (without skin)

Here is how you make Quinoa Tabbouleh with Roast Turkey and Tomatoes:

Place the water and quinoa in a 1-quart saucepan. Bring to a boil, cover, and turn down the heat to a low simmer. Let the quinoa cook for about 15 minutes, then remove the pan from the heat and allow the grain to cool.Meanwhile, in a medium-mixing bowl, combine the tomatoes, cucumber, parsley, lemon juice, oil, lemon peel, salt, pepper, and all but 1 Tablespoon of the scallions. Add the cooled quinoa to the mixture and stir just to blend. Cover and chill.To serve, divide the tabbouleh among 4 plates. Top with the turkey. Garnish with the reserved scallion. This dish can be made 1 day in advance.Serving Size: MAKES 4 (1-1/4 CUP) SERVINGSNumber of Servings: 4Recipe submitted by SparkPeople user SLIMCHERI1.

The nutritional information for Quinoa Tabbouleh with Roast Turkey and Tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 250.8

• Total Fat: 7.1 g
• Cholesterol: 48.3 mg
• Sodium: 52.3 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 3.1 g
• Protein: 25.6 g