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quinoa tabbouleh with apple slices
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Quinoa Pecan Tabbouleh

Course Lunch
Cuisine American
Keyword dairy free, gluten-free, pecans, Quinoa, Tabbouleh, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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

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