Lebanese Quinoa Tabbouleh Salad
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
279
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 428 mg | (11 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 7 ozs Quinoa
- 14 ozs Vegetable broth
- 2 Tomatoes
- 2 scallions
- 5 sprigs parsley
- 3 Tbsps lemon juice
- 4 Tbsps olive oil
- salt
- peppers (freshly ground)
Preparation steps
1.
Bring vegetable broth to a boil, add quinoa and cook for about 15 minutes on medium heat. Stir occasionally.
2.
Rinse and dry tomatoes. Cut tomatoes into quarters, cut out stems and dice. Rinse scallions, shake dry and cut into thin rings. Rinse parsley and shake dry. Pluck leaves and chop finely. Mix quinoa with tomatoes, scallions, parsley, lemon juice and oil. Season with salt and pepper.
3.
Place quinoa salad in a bowl and serve. If desired, garnish with fresh herbs.
