Quinoa Tabouleh

50 mins (prep 30, cooking 20)
12 ingredients
6 servings
This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours

Categories:  <-60-mins , side-dish , easy , 3-steps-or-less , gluten-free , australian , free-of... , vegetarian , south-west-pacific , diabetic , time-to-make ,
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Serving Size (74.22 g)
Servings 6
Amount per Serving
Calories 166.12 Calories from Fat 99.54
% Daily Value *
Total Fat 11.06g 102.05%
Saturated Fat 1.51g 45.19%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 4.88mg 1.22%
Total Carbohydrate 14.29g 28.58%
Dietary Fiber 1.78 g 42.69%
Sugars 1.1 g %
Protein 2.82g 33.83%
Vitamin A 26.46IU% Vitamin C 0.63mg%
Calcium 13.61mg% Iron 1.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh parsley, fresh, cracked black pepper