Quinoa Tabbouleh

10 25 199
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 6
Quinoa Tabbouleh
Health Rating


1/2 cup Basil, fresh
1 cucumber(s) Cucumber (chopped)
1/2 cup Mint, fresh (chopped)
2 cup Parsley, fresh (chopped)
1 cup Grape tomatoes (halved)
3 tbsp Extra virgin olive oil
1/4 cup Kelp (kombu, tangle) seaweed, raw
1 cup Quinoa, uncooked
1 whole lemon(s) Lemon juice (to taste)
1 dash Salt and pepper (to taste)


1. Combine quinoa, 2 cups of water, and kelp in a pot. Bring to a boil. Once boiling, lower heat and let simmer for 15 min. Turn off heat and let sit, covered for 5 minutes. Remove lid and fluff with a fork.

2. In a large bowl, combine all other ingredients and toss until combined. Once quinoa has cooled, add to the bowl and mix until combined. Serve with lemon wedges.


Nutrition Facts

Per Portion

Calories 199
Calories from fat 80
Calories from saturated fat 11.0
Total Fat 8.9 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 5.5 g
Cholesterol 0
Sodium 38 mg
Potassium 471 mg
Total Carbohydrate 24.0 g
Dietary Fiber 4.0 g
Sugars 2.0 g
Protein 5.6 g

Dietary servings

Per Portion

Grain 1.4
Vegetables 1.6

Energy sources