- 2 cups water
- 1 pinch salt
- 1 cup quinoa
- 1 tomato, chopped
- 1/2 cup shredded carrot
- 1/2 cup minced green onion
- 1/4 cup minced fresh mint
- 1/4 cup minced fresh parsley
- 5 tablespoons lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black and red pepper blend (such as Penzey's®)
- Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.
- Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.
- Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.
04/06/2018
recipepes.com
Tabbouleh Salad with Quinoa and Shredded Carrots, recipe
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455 calories
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