Side Items

Red Quinoa Tabouli takes 45 minutes to prepare.

Red Quinoa Tabouli takes 15 minutes to cook.

Red Quinoa Tabouli makes 8 servings.

The ingredients for Red Quinoa Tabouli are:

3 cup Ancient Harvest Quinoa Inca Red, 1/4 cup dry, 3/4 cup cooked
1 large whole (3" dia) Red Ripe Tomatoes
1 cucumber (8-1/4") Cucumber (with peel)
1 cup Parsley
5 clove Garlic
1 lemon yields Lemon Juice
.25 cup Olive Oil

Here is how you make Red Quinoa Tabouli:

Rinse the quinoa under cool running water. Place the rinsed quinoa in a pot with 1.75 cups of water. Put a lid on top, bring it to a boil, then reduce the heat to low and let simmer for 15 minutes. After 15 minutes, turn off the heat. Allow the quinoa to cool before making the salad or else the heat will wilt the parsley and vegetables. To cool it faster, spread it out on a baking sheet and place in the refrigerator for 30 minutes.While the quinoa is cooling, prepare the rest of the salad. Cut the tomato and cucumber into a small dice. Rinse the parsley well to remove sand and grit, then chop well. Add the cucumber, tomato, and parsley to a bowl.To make the dressing, squeeze the juice from the lemon into a bowl (about ? cup). Mince the garlic and add to the lemon juice along with the olive oil and salt.Once the quinoa is cooled, combine it with the chopped vegetables and the lemon dressing. Stir well and then serve!Serving Size: Makes 8 1-cup servings. Approximately.Number of Servings: 8Recipe submitted by SparkPeople user ROCKICE.

The nutritional information for Red Quinoa Tabouli is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 166.3

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 8.4 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 3.9 g
• Protein: 3.8 g