Quinoa Pecan Tabbouleh
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.
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Nutrition
Calories: 401kcal | Carbohydrates: 60g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 11mg | Fiber: 10g | Sugar: 22g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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