Makes 6 servings
- 1 cup quinoa
- 2 cups water
- ¼ cup lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
- 2 cups cherry tomatoes, halved
- 1 small cucumber, chopped
- ½ cup sliced green onions (about 1 small bunch)
- ½ cup fresh parsley, minced
- 6 cups fresh spinach
Cook quinoa according to package directions. Remove from heat and allow to cool. Transfer to large bowl. Add all remaining ingredients, except spinach. Toss to coat and cool one hour before serving if possible. Serve tabbouleh on a bed of fresh spinach.
Nutrition analysis per serving: 140 calories, 10 g fat, 3 g protein, 12 g carbohydrate, 3 g fiber, 35 mg sodium
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