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Quinoa Tabbouleh

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Ingredients

Adjust Servings:
2/3 cup quinoa, uncooked
2 tablespoons fresh lemon juice
2 garlic cloves, crushed and finely chopped
1/2 cup olive oil
1 small zucchini (i prefer zucchini because it stays fresher longer) or 2 persian cucumbers, quartered and sliced (i prefer zucchini because it stays fresher longer)
20 cherry tomatoes, halved
1 1/2 cups flat leaf parsley, chopped
1/2 cup of fresh mint, chopped
2 scallions, thinly sliced
1 teaspoon sea salt
1/2 teaspoon pepper

Nutritional information

255.6
Calories
175 g
Calories From Fat
19.5 g
Total Fat
2.7 g
Saturated Fat
0 mg
Cholesterol
405 mg
Sodium
17.7 g
Carbs
3.4 g
Dietary Fiber
2.4 g
Sugars
4.3 g
Protein
147g
Serving Size

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Quinoa Tabbouleh

Features:
    Cuisine:

    I can imagine the textures in this dish.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Quinoa Tabbouleh, So refreshing — the quinoa adds a nice touch! The fresh ingredients combine for fantastic flavor So healthy too , So refreshing — the quinoa adds a nice touch! The fresh ingredients combine for fantastic flavor So healthy too


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    Steps

    1
    Done

    1. in a Medium Saucepan Combine 1 1/4 Cups Water, Quinoa and a Dash of Salt to a Boil. Reduce Heat and Simmer For About 10 Minutes. Remove from Heat and Let Sit For 5 Minutes. Drain Any Excess Water and Put Quinoa in a Large Mixing Bowl to Cool.

    2
    Done

    2. in a Small Bowl Combine Lemon Juice, Garlic and Olive Oil. Season to Taste With Salt and Pepper.

    3
    Done

    3. Add the Zucchini/Cucumber, Tomatoes, Parsley, Mint, and Scallions to the Quinoa. Gently Toss to Combine All Ingredients.

    4
    Done

    4. Drizzle the Lemon/Olive Oil Mixture Over the Tabbouleh. Gently Toss to Ensure the Dressing Is Distributed Evenly.

    5
    Done

    5. Serve and Enjoy!

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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