Quinoa and carrot tabbouleh salad
Delight in the vibrant combination of fluffy quinoa and crisp carrots in this refreshing tabbouleh salad. Packed with zesty flavors and wholesome ingredients.
Ingredients:
- 1 1/2 cups red or white quinoa (I used half and half)
- Salt
- 1 tablespoon extra-virgin olive oil
- 3 green onions, white and green parts thinly sliced
- 1 large carrot, peeled, finely grated
- 1 medium red bell pepper, stemmed and seeded, finely diced
- 1 jalapeno pepper, stemmed and seeded, minced
- 1 garlic clove, minced
- Juice of 1/2 lemon
- 1 teaspoon Tabasco sauce
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh mint
Instructions:
- Combine quinoa, 2 1/2 cups water, and 1 teaspoon salt in a medium saucepan. Allow it to come to a boil. Then, lower the heat, cover the pan, and let it simmer until the water is absorbed and the grains are cooked, which takes about 20 minutes. Once done, transfer the quinoa to a large bowl. Mix in the olive oil until evenly coated. Let it cool down to room temperature.
- Mix all the other ingredients, excluding the fresh herbs, into the quinoa. Taste and adjust the seasoning by adding more salt if necessary. (You can make the tabbouleh ahead up to this step. Just cover it and refrigerate for up to 6 hours). Just before serving, gently stir in the fresh herbs. Enjoy it chilled or at room temperature.
Summary:
- Calories: 1186 kcal
- Fat: 31 g
- Protein: 42 g
- Carbs: 193 g
- Potassium: 2467 mg
- Magnesium: 578 mg