Product Recall:Various Brands of Vegetable Products

Quinoa Tabbouleh

Prep time: 25min
Total time: 40min
Makes: 8 to 10 servings
1 1/2 cup
uncooked quinoa
375 mL
2 1/2 cups
water
625 mL
2
medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
1 cup
chopped fresh parsley
250 mL
1/2
medium English cucumber, cut into 1/4 inch (5 mm) cubes
1/3 cup
finely chopped fresh mint
75 mL
1/3 cup
extra virgin olive oil
75 mL
2 tsp
finely grated lemon zest
10 mL
3 tbsp
fresh lemon juice
45 mL
1 tsp
ground cumin
5 mL
1 tsp
paprika
5 mL
pinch cayenne pepper
salt and black pepper to taste
Per Serving:
calories
173
fat
10.1 g
saturated fat
1.2 g
carbs
20.5 g
protein
4.1 g
fibre
2.8 g
sodium
13 mg

Directions

  1. Place quinoa and water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated

  2. Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Can be made few hours ahead. Toss again before serving.

  3. Options: Add 1/2 cup (125 mL) finely chopped red onion and/or 1/2 cup (125 mL) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano.