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| Quinoa Tabouleh |
Diet Type: Dairy Free
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Cooking Time: Under 30 minutes
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Ingredients:
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1 cup Quinoa |
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1 1/2 cups water |
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2 tablespoons freshlife veggie broth powder |
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3 tablespoons fresh squeezed lemon juice |
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2 tablespoons extra virgin oliv oil |
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1/3 cup scallions, finely sliced with green tops included |
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2 medium tomatoes, seeded, diced |
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2 tablespoons fresh mint, chopped fine |
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2/3 cup fresh parsley, chopped fine |
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Directions:
Rinse Quinoa in fine mesh sieve. Bring water to boil in medium saucepan. Add broth powder and stir. Reduce heat, simmer until liquid is absorbed (about 15 min). Fluff with fork and allow to cool. Combine all remaining ingredients with Quinoa, tossing to blend. Cover; chill several hours or overnight. Allow to warm slightly before serving to liquify the olive oil.
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Servings: 6
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Author: from The Light Body transformational cooking guide.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 162
Calories from Fat 58
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% Daily Value*
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| | Total Fat 6g | 10% | | | Saturated Fat 1g | 4% | | | Mono Fat 4g | | | | Sodium 27mg | 1% | | | Total Carbs 23g | 8% | | | Dietary Fiber 3g | 10% | | | Sugars 0g | | | | Protein 4g | | | | Iron | 23% | | | Calcium | 3% | | | Vitamin B-6 | 5% | | | Vitamin C | 24% | | | Vitamin E | 4% | | | Vitamin A | 7% | | | Selenium | 0% | | | Manganese | 35% | | | Copper | 15% | | | Zinc | 7% | | | Potassium | 10% | | | Phosphorus | 13% | | | Magnesium | 17% | | | Pantothenic acid | 4% | | | Niacin | 6% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 9% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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