Tabbouleh Scramble
Tabbouleh is a traditional Middle Eastern salad, typically made with bulgur wheat. This variation replaces bulgur with quinoa, making it gluten-free and packed with protein.
This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1 cup Quinoa
- 1 cup Cherry tomatoes
- 1 small Cucumber
- 1 small Red onion
- 0.5 cup Parsley
- 0.5 cup Mint
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 4 large Eggs
Instructions
- Cook quinoa according to package instructions.
- In a bowl, combine cherry tomatoes, cucumber, red onion, parsley, mint, lemon juice, olive oil, salt, and pepper. Mix well.
- Heat olive oil in a skillet over medium heat.
- Crack the eggs into the skillet and scramble them.
- Add cooked quinoa and the vegetable mixture to the skillet. Mix well.
- Cook for 2-3 minutes, until heated through.
- Serve hot and enjoy!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 20g7%
- Sugars 4g
- Protein 9g18%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.