Name: Quinoa Tabbouleh Recipe
Ingredients: 2 scallions, thinly sliced; 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces; 1 cup quinoa, rinsed well; 1/2 teaspoon kosher salt plus more; 1 pint cherry tomatoes, halved; 2 tablespoon fresh lemon juice; 1/2 cup chopped fresh mint; 1 garlic clove, minced; Freshly ground black pepper; 2/3 cup chopped flat-leaf parsley; 1/2 cup extra-virgin olive oil

Tabbouleh

Do I need to soak the bulgur wheat before using it?

Can I make Tabbouleh without bulgur wheat?

What are the key ingredients for Tabbouleh?

How should I chop the herbs for Tabbouleh?

How long can I store Tabbouleh in the fridge?

What can I add to Tabbouleh to make it more flavorful?

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

green onion

Hothouse Cucumber

Grains & Rice

quinoa

Seasonings

salt

cherry tomato

Juice

milliliter

lemon juice

fresh mint

garlic

black pepper

fresh parsley

Oils

extra virgin olive oil

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Vitamins

Vitamin E

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Dietary Fiber

Carbohydrates

Protein

Calories

Water

Vitamin C

Sugar

Lycopene

Calories from Fat

Beta-cryptoxanthin

Selenium

Alpha-carotene

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Quinoa Chickpea Tabbouleh Salad

Quinoa Tabbouleh Recipe

Produce

Pasta, Sauces, Grain

Baking Goods

Beverages

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