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Quinoa Tabbouleh Salad is a Levantine salad recipe that takes about 45 min from start to finish and serves 8. It calls for 11 ingredients across 6 steps, and is rated easy. A serving works out at around 136 kcal with roughly 4 g of protein. Filed under gluten free, dairy free, lacto ovo vegetarian and vegan.
Add the 1 cup quinoa and stir briefly. Cover the pan and reduce the heat to medium-low. Let it simmer until all the water is absorbed, which should take about 20 minutes. Give it an occasional stir to prevent sticking.
Once cooked, remove from heat and let the quinoa cool completely. You want it to be fluffy and separate.
Leftovers can be stored, covered, in the refrigerator for two or three days.
It's generally at its best on the first day, when the fresh vegetables still have their crisp texture.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 136kcal | 7% |
| Fat | 7g | 10% |
| Carbohydrate | 16g | 6% |
| of which sugars |
| Allergen | Status |
|---|---|
| Gluten | Free from |
| Crustaceans | Free from |
| Eggs |
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| 1g |
| 1% |
| Fibre | 2g | 7% |
|---|
| Protein | 4g | 8% |
|---|
| Sodium | 7mg | 0% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Milk | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Sulphites | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
