Quinoa and Vegetable Tabouli Salad

Quinoa and Vegetable Tabouli Salad
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.
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Tea BagTea Bag
WaterWater
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Sauce PanSauce Pan
2
Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes.
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QuinoaQuinoa
3
Drain off any of the remaining water from the quinoa and discard the tea bag.
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Tea BagTea Bag
QuinoaQuinoa
WaterWater
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.
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Cooked QuinoaCooked Quinoa
Garlic PowderGarlic Powder
Black PepperBlack Pepper
Lemon PepperLemon Pepper
Lemon JuiceLemon Juice
Olive OilOlive Oil
SaltSalt
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WhiskWhisk
BowlBowl
5
Pour the dressing over the cooled quinoa and toss gently to combine.
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QuinoaQuinoa
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!
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SeasoningSeasoning
DifficultyMedium
Ready In35 m.
Servings4
Health Score57
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