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Quinoa Tabbouleh
Serves 6 |
Prep Time 15 minutes |
Cook Time 20 minutes
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
(Add All Eden Ingredients to Shopping Cart)
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 Info
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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