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Quinoa Tabbouleh with Grilled Vegetables
FROM A CHEF’S KITCHEN13Ingredients
35Minutes
280Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 yellow squash (medium, halved lengthwise)
- 1 medium zucchini (halved lengthwise)
- 1 red bell pepper (large, quartered with seeds and membranes removed)
- 2 Tbsp. olive oil
- salt
- freshly ground black pepper
- 4 cups cooked quinoa
- 1 bunch scallions (finely chopped)
- 3 plum tomatoes (large, seeded and chopped)
- 3/4 cup chopped fresh mint
- 1 bunch parsley (finely chopped, approximately 3/4 cup, plus more for garnish)
- 4 cloves garlic (minced)
- 2 lemons (large, juiced plus lemon slices for garnish)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium900mg26% |
| Protein9g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber10g40% |
| Sugars5g |
| Vitamin A50% |
| Vitamin C180% |
| Calcium10% |
| Iron15% |
* 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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