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Quinoa Tabbouleh

Serves 6 | Prep Time 15 minutes | Cook Time 20 minutes

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Ingredients

2 cups any Eden Organic Quinoa, washed and drained

2 1/2 cups water

1 medium organic tomato, diced (about 1 cup)

1 medium cucumber, peeled if waxed, chopped

1 cup fresh parsley, finely minced

1/3 cup fresh mint leaves, finely minced

1/2 cup pitted black olives, halved
or Kalamata

1/2 cup red onion, finely minced

1/4 cup lemon juice, freshly squeezed

1 Tbsp Eden Ume Plum Vinegar

1/4 cup Eden Extra Virgin Olive Oil

2 ounces Eden Organic Roasted Pumpkin Seeds, 1/2 package
or Eden Spicy Pumpkin Seeds

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Directions

Bring the water to a boil in a medium saucepan, add the quinoa, cover, reduce the flame to medium-low and simmer for 15 minutes or until all water has been absorbed. Place the quinoa in a large mixing bowl and fluff with a spoon until room temperature. Add all remaining ingredients and mix thoroughly before transferring to a serving bowl.

Nutritional Information

Per serving: 287 calories, 17g fat (54% calories from fat), 9g protein, 24g carbohydrate, 10g fiber, 0mg cholesterol, 442mg sodium

Related Recipes

Gluten-Free, Good/High Fiber, Good/High Protein, Japanese Food, Main Course, Mediterranean, Mexican/Spanish, No Sweetener Added, Oils, Quinoa, Snacks, Tomatoes, Vegan, Vinegars, Wheat-Free, Whole Grain, Whole Grain



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