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Picture of Quinoa Tabouleh
middle eastern lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1028 kcal 51 %
  • Fat 45 g 70 %
  • Saturated 6 g 31 %
  • Carbs 133 g 44 %
  • Fiber 18 g 73 %
  • Protein 29 g 59 %
  • Cholesterol 0 mg 0 %
  • Sodium 1779 mg 74 %
  • Calcium 236 mg 24 %
  • Magnesium 425 mg 101 %
  • Potassium 2132 mg 45 %
  • Iron 14 mg 77 %
  • Zinc 7 mg 62 %
  • Phosphorus 926 mg 132 %
  • Vitamin A 267 µg 30 %
  • Vitamin C 85 mg 95 %
  • Thiamin (B1) 1 mg 68 %
  • Riboflavin (B2) 1 mg 58 %
  • Niacin (B3) 5 mg 29 %
  • Vitamin B6 1 mg 90 %
  • Folate equivalent (total) 436 µg 109 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 10 mg 69 %
  • Vitamin K 576 µg 480 %

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Quinoa Tabouleh

Ingredients

  • 1 cup quinoa
  • 1-2 medium tomatoes, Skin and seeds removed and chopped into small cubes
  • 1/2 cup parsley leaves, finely chopped
  • 1 /4 cups mint leaves, finely chopped
  • 1 cucumber, seeds removed and cut into small cubes
  • 2-3 tablespoons extra virgin olive oil
  • 1-2 tablespoons lemon juice
  • Salt for seasoning

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