Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 6 servings Freshly ground black pepper; 473 milliliters diced unpeeled Persian or Japanese cucumber (or cucumber with a tasty skin); 59 milliliters finely chopped fresh mint leaves; 1 teaspoons minced garlic; 79 milliliters freshly squeezed lemon juice; 177 milliliters finely chopped fresh flat leaf parsley or as much as you can chop — the more, the better; 237 milliliters uncooked quinoa; 4 scallions, thinly sliced; 6 servings Sea salt; 79 milliliters unrefined, cold-pressed extra-virgin olive oil

The recipe Quinoa Tabbouleh could satisfy your middl eastern craving in about 45 minutes. This recipe serves 6. One serving contains 143 calories, 8g of protein, and 3g of fat. If you have mint leaves, as much as you can chop — the more, japanese cucumber, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet.