Quinoan and Vegetable Tabouli Salad might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 564 calories, 15g of protein, and 33g of fat per serving. If you have quinoa, sea salt, radish, and a few other ingredients on hand, you can make it. To use up the mint you could follow this main course with the Mint Brownies as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.
Instructions
1
In a medium saucepan, bring the water and tea bag to a boil.
Ingredients you will need
Tea Bag
Water
Equipment you will use
Sauce Pan
2
Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes.
Ingredients you will need
Quinoa
3
Drain off any of the remaining water from the quinoa and discard the tea bag.
Ingredients you will need
Tea Bag
Quinoa
Water
4
Transfer the cooked quinoa to a bowl and set aside to cool.In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
Ingredients you will need
Cooked Quinoa
Garlic Powder
Black Pepper
Lemon Pepper
Lemon Juice
Olive Oil
Salt
Equipment you will use
Whisk
Bowl
5
Pour the dressing over the cooled quinoa and toss gently to combine.
Ingredients you will need
Quinoa
6
Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.Cover and chill for 30-60 minutes to allow the flavors to blend.Enjoy!