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Middle Eastern Quinoa Salad Recipe
Enjoy the flavors of tabbouleh in this gluten-free Middle Eastern Quinoa Salad recipe. Perfect for barbecues and quick lunches or enjoy as a side dish.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 4 servings
Calories: 289 kcal
Course:
Salad
Cuisine:
Middle Eastern , Israeli
Ingredients
For quinoa salad:
- 1 cup tricolor quinoa
- 3 tomatoes diced
- 3 Lebanese cucumbers diced
- ½ cup fresh mint chopped
- 1 cup fresh curly parsley chopped
For the sauce:
- 3 garlic cloves minced
- 2 tablespoons Terra Delyssa Lemon-flavored Olive Oil or another fruity olive oil of your choice
- 1 lemon Juice of
- salt and pepper to taste
Instructions
- Cook the quinoa according to package instructions.
- Spread the cooked quinoa on a large sheet pan to cool quickly.
- While the quinoa cools, in a small bowl, mix minced garlic, Terra Delyssa Lemon-flavored Olive Oil, and lemon juice for the sauce. Add salt and pepper to taste.
- In a large bowl, combine the cooled quinoa, diced tomatoes, and cucumbers.
- Add the chopped mint and parsley to the bowl.
- Pour the sauce over the salad and mix well.
- Refrigerate for at least 30 minutes before serving.
Cup of Yum
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
22mg
(1%)
Potassium
950mg
(27%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
2519IU
(50%)
Vitamin C
56mg
(62%)
Calcium
111mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 289
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 22mg | 1% |
| Potassium | 950mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 2519IU | 50% |
| Vitamin C | 56mg | 62% |
| Calcium | 111mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.