• prep: 7 min
  • cook: 15 min
  • total: 22 min
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  • servings:
  • Summary

    A tangy quinoa tabbouleh salad that's perfect for lunch and even better because it's gluten free and full of parsley and mint for a refreshing lunch.

    Ingredients

    • 1 cup cooked quinoa
    • 1 cup chopped flat leafed parsley (about 1 bunch)
    • 1 cup chopped fresh mint
    • 1 10.5 ounce package grape tomatoes (cut in half)
    • ¼ cup extra virgin olive oil
    • ¼ cup fresh squeezed lemon juice
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 351 % Daily Value *
    • Total Fat: 18 g 27.18%
    • Saturated Fat: 2 g 11.73%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0.1%
    • Sodium: 579 mg 24.13%
    • Calcium: 58 mg 5.77%
    • Potassium: 409 mg 11.69%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 14.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 41 g %
    • Dietary Fiber: 6 g 25.36%
    • Sugar: 3 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 11.94%
    • Vitamin C 16.12%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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