Tabbouleh Salad with Quinoa and Shredded Carrots

Great summer recipe. When unexpected company comes, everything I need can be picked from the garden.



Step: 1

Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.

Step: 2

Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.

Step: 3

Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.


Per Serving: 300 calories; protein 7g; carbohydrates 33.2g; fat 16.3g; sodium 314mg.

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