< Back to JSI Workshop Recipes

Facebook-f Linkedin-in Instagram

Quinoa Tabbouleh

Quinoa Tabbouleh
Print Recipe

Serving Size:

¾ cup
Yield: 25 servings

Source:

JSI Recipe

Ingredients
 

  • 5 ½ cups Water
  • 2 qt + ¾ cup Quinoa, dry
  • 2 lbs + 8 oz Tomatoes, raw
  • 1 lb + 4 oz Cucumber, raw
  • 1 ¼ cups Parsley, fresh, chopped
  • ½ cup Red onion, raw, diced
  • 1 Tbsp Mint leaves, fresh, minced
  • ½ cup Lemon juice
  • ¼ cup Vegetable oil
  • ½ tsp Salt, kosher

Instructions:
 

  1. Rinse quinoa in a fine mesh strainer.
  2. Add quinoa and water to a medium saucepan and bring to a boil. Once boiling, reduce heat, cover and let simmer for 15 minutes. Remove from heat and let rest for 10 minutes. Fluff with a fork.
  3. Wash and dice tomatoes, cucumbers, parsley, onions, and mint. Add to quinoa.
  4. Add lemon juice, vegetable oil, and salt to quinoa mixture and toss to combine all ingredients. Spread mixture into each shallow pan (to a product depth of 2” or less).
  5. Cool to 41°F or lower within 4 hours.
  6. Hold for cold service at 41°F or lower.
  7. Portion with 6 oz ladle (3/4 cup).

Nutritional Analysis:

Calories: 259.7kcalCarbohydrates: 41.22gProtein: 8.8gFat: 6.34gSaturated Fat: 0.84gTrans Fat: 0gCholesterol: 0mgSodium: 46.4mgFiber: 4.5gSugar: 0.5g

Meal Component Information:

Grains – 1.25 oz. equivalent

Note:

Choose USDA foods whenever available to save on cost.