Directions:
- Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
- In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
- Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
- This recipe can be refrigerated up to 3 days.
- The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.17 Kcal (1039 kJ) | ||
| Calories from fat | 105.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 18% | |
|---|---|---|---|
| Sodium | 208.6mg | 9% | |
| Potassium | 343.81mg | 7% | |
| Total Carbs | 29.36g | 10% | |
| Sugars | 4.47g | 18% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 6.39g | 13% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 92.3mg | 513% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 125.16 Kcal (524 kJ) | ||
| Calories from fat | 53.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 18% | |
|---|---|---|---|
| Sodium | 105.2mg | 9% | |
| Potassium | 173.38mg | 7% | |
| Total Carbs | 14.81g | 10% | |
| Sugars | 2.26g | 18% | |
| Dietary Fiber | 2.3g | 18% | |
| Protein | 3.22g | 13% | |
| Vitamin C | 8.7mg | 29% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 46.6mg | 513% | |
| Calcium | 38.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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