Quinoa Pecan Tabbouleh
Servings: 4 servings
Calories: 401kcal
Ingredients
- 1 cup quinoa, uncooked
- 1 medium cucumber
- 1 medium tomato, red
- 1/8 medium onion, red
- 2 stalk green onion
- 4 tablespoon parsley, fresh
- 1 tablespoon mint, fresh
- 1 tablespoon olive oil
- 1 1/2 tablespoon lemon juice
- 1 tablespoon vinegar, red wine
- 1/2 cup pecans, chopped
Serve With
- 4 medium apple
Instructions
- Cook quinoa as directed on package. Set aside to cool.
- While quinoa cooks, peel cucumber and cut tomato, removing the seeds. Finely chop the cucumber, tomato, red and green onions, parsley, and mint.
- Once quinoa has cooled, add the vegetables, olive oil, lemon juice, vinegar, and chopped pecans; toss to combine. Serve with sliced apples on the side.
Nutrition
Calories: 401kcal | Carbohydrates: 60g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 11mg | Fiber: 10g | Sugar: 22g
