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Quinoa Tabouleh

Vegetarian Vegan Summer Tabbouleh Evening Salad Cold Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 12 minutes
Cost per serving: 0,92 €
Energy: 245 kcal / serving
Nutritional score:

Instructions

  • 1.   Cook the quinoa and let it cool.
  • 2.   Cut the tomatoes and cucumber into small cubes.
    Chop the herbs and cut the garlic into small pieces.
  • 3.   Make the "dressing": In a small container, mix the mint, lemon juice, garlic, salt, pepper, and oil.
  • 4.   Add the parsley, cucumber, and tomato to the cooled quinoa, then add the dressing.
    Parsley can be replaced with cilantro.
  • 5.   You can add raisins to it.
  • 6.   Preferably let it "rest" in the refrigerator for 30 minutes.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 945.91 kJ / 225.91 kCal
    Fat 5.35 g, of which saturated 0.36 g
    Carbohydrates 35.52 g, of which sugars 2.62 g
    Fiber 1.53 g
    Protein 6.90 g
    Sodium 101.29 mg

Ingredients for servings

  • 170 g of quinoa
  • 100 g of cherry tomato
  • 1 medium cucumber
  • 4 onions
  • 20 cl of lemon juice
  • 1 cl of olive oil
  • 2 garlic cloves
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    245 kcal
    12 %
  • Fat
    5,68 g
    8 %
  • of which saturated
    0,89 g
    4 %
  • Carbohydrates
    37,47 g
    14 %
  • of which sugar
    8,52 g
    9 %
  • Protein
    7,71 g
    15 %
  • Fibers
    5,82 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.