Quinoa-Tabbouleh-Salad-with-Grapes_v1_current

DIRECTIONS

Add the quinoa and water to a medium-sized saucepan.  Bring to a boil then reduce the heat to low/simmer, cover, and cook for 12 minutes.  Do not stir.  Once the quinoa is fluffy and the water is absorbed, remove the pan from the heat and let stand, covered, for 5 minutes.  Fluff the quinoa with a fork and spread the quinoa onto a baking sheet to cool.  In a medium bowl, combine the grapes, cucumber, herbs, oil, lemon juice and zest, salt, and pepper.  Gently fold the cooled quinoa into the grape mixture and serve.

Ingredients

3/4 cup quinoa, rinsed
1 1/2 cup water
3/4 cup halved red California grapes
3/4 cup halved green California grapes
2 cups diced English cucumber
2/3 cup chopped flat leaf parsley
1/2 cup chopped dill
1/4 cup chopped mint
2 tablespoons extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon sea salt
Freshly ground pepper to taste

DIRECTIONS

Add the quinoa and water to a medium-sized saucepan.  Bring to a boil then reduce the heat to low/simmer, cover, and cook for 12 minutes.  Do not stir.  Once the quinoa is fluffy and the water is absorbed, remove the pan from the heat and let stand, covered, for 5 minutes.  Fluff the quinoa with a fork and spread the quinoa onto a baking sheet to cool.  In a medium bowl, combine the grapes, cucumber, herbs, oil, lemon juice and zest, salt, and pepper.  Gently fold the cooled quinoa into the grape mixture and serve.

Notes

This is a Vegan recipe
This is a Gluten-free recipe
This is a Low-sodium recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving:  Calories 160; Protein 5g; Carbohydrate 23g; Fat 6g (34% Calories from Fat); Saturated Fat 1g (6% Calories from Saturated Fat); Cholesterol 0mg; Sodium 78mg; Fiber 3g.