Quinoa Tabbouleh Salad

THE HARVEST KITCHEN
13Ingredients
30Minutes
230Calories

Ingredients

US|METRIC
  • 1 cup cooked quinoa (equal to about 1/2 cup dried quinoa)
  • 1 cup flat-leaf parsley (chopped, about 1 bunch)
  • 2 tablespoons fresh mint (chopped)
  • 1 cup cherry (baby heirloom, or teardrop tomatoes, cut in half lengthwise)
  • 3 scallions (sliced - white and light green parts only)
  • 3/4 cup Persian cucumber (peeled, seeded, and chopped)
  • 1 Granny Smith apple (peeled, cored, and chopped)
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup lemon juice (freshly squeezed)
  • 3 tablespoons clover honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • freshly ground black pepper (to taste)
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    NutritionView More

    230Calories
    Sodium8% DV180mg
    Fat25% DV16g
    Protein4% DV2g
    Carbs7% DV22g
    Fiber8% DV2g
    Calories230Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium180mg8%
    Potassium210mg6%
    Protein2g4%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber2g8%
    Sugars13g26%
    Vitamin A15%
    Vitamin C35%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop