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September 5, 2019

Quinoa Tabbouleh – Oil Free

by Slow Down Company

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– Vegan – Gluten Free – Low Calorie – Oil Free – Low Fat –

This quinoa tabbouleh is naturally gluten-free and low-calorie. To make this dish even healthier, I’ve omitted the oil that’s traditionally found in tabbouleh while maintaining it’s fresh, crisp taste. Tabbouleh is the perfect summer snack and can even be made into a full meal.

How to serve quinoa tabbouleh:

  • As a dip with toasted pita bread or baked pita chips
  • On top of a salad or rice pilaf
  • As a wrap with pita bread and hummus. I took this dish on a beach trip and it was the easiest, most delicious beach lunch.

Quinoa Tabbouleh

Kitchen essentials:

  • A small saucepan
  • A medium-large mixing bowl

Substitutions:

  • Quinoa: traditionally, tabbouleh is made with fine bulgur wheat. For a more classic dish, you can substitute the quinoa for bulgur wheat.
  • Fresh parsley and mint: I highly recommend using only fresh herbs. Dried herbs will not yield similar results for this dish.

Quinoa Tabbouleh

If you like this quinoa tabbouleh, I think you will love some of my other favorite herby dishes:

  • Herby Butternut Squash Soup
  • Crispy Potato Latkes (Vegan + Oil-free)
  • Creamy Cilantro Dressing (Oil Free + Vegan)
  • Vegan Taco Pasta
Quinoa Tabbouleh - Oil Free
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Quinoa Tabbouleh – Oil Free

Recipe by Slow Down Company Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Ingredients

  • 1/2 cup uncooked white quinoa

  • 2 small roma tomatoes, diced

  • 1/2 cup diced cucumbers

  • 1 cup chopped scallions

  • 1 cup chopped fresh parsley

  • 1/2 cup chopped fresh mint

  • 1/4 cup fresh lemon juice

  • 2 tbsp minced garlic

  • 1 tsp black pepper

  • 1/4 tsp salt*

Directions

  • Cook the quinoa. Use the package instructions to cook the quinoa and allow to cool.
  • Assemble. Once the quinoa has cooled, add it to a large mixing/serving bowl with all the other prepared ingredients. Mix well until combined and enjoy!

Notes

  • The original recipe makes roughly 4 1/2 cups tabbouleh.
  • *This tabbouleh will keep in the fridge for 4-5 days. To preserve it’s freshness, I would recommend adding the salt right before you plan on serving it.

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Nutrition Facts

4 servings per container

Serving Size1 servings


Calories113

  • Amount Per Serving% Daily Value *
  • Total Fat 1.7g 3%
    • Saturated Fat 0.3g 2%
    • Trans Fat 0.0g
  • Cholesterol 0.0mg 0%
  • Sodium 164.9mg 7%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 20.4g 7%
    • Dietary Fiber 3.8g 16%
    • Sugars 3.7g
  • Protein 4.5g 9%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Yum

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    Bianca Soucy, Certified Health Coach

    me

    Hey there! I’m Bianca. I have a passion for creating simple, yet nourishing meals with local and seasonally available ingredients. I’m always dreaming of a slow, easy-going lifestyle – one where a homecooked meal can bring us all together. You can learn more about me by clicking here.

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