argentine

Quinoa Tabouli with Grilled Provolone

Name: Quinoa Tabouli with Grilled Provolone
Yield: 1 serving
Cuisine: argentine
Ingredients: 83 g quinoa, dry; 89 g provolone cheese, sliced; 167 g tomato, diced; 144 g cucumber, diced; 22 g scallion, sliced; 17 g fresh parsley, chopped; 13 g olive oil; 20 g lemon juice; 2 g salt; 1 g black pepper

This grilled dish pairs quinoa, dry with provolone cheese, sliced, tomato, diced and cucumber, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

36 g Carbohydrates

44 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

83g quinoa, dry 100 kcal
89g provolone cheese, sliced 358 kcal
167g tomato, diced 30 kcal
144g cucumber, diced 22 kcal
22g scallion, sliced 8 kcal
17g fresh parsley, chopped 6 kcal
13g olive oil 115 kcal
20g lemon juice 6 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

quinoa
Rinse quinoa. Simmer quinoa in water until tender, about 12 minutes; drain and cool 5 minutes.
olive oillemon juicesaltblack pepper
Whisk olive oil and lemon juice with salt and pepper for a simple dressing.
quinoatomatocucumberscallionfresh parsley
Toss quinoa with tomato, cucumber, scallion, and parsley; mix in the dressing.
provolone cheese
Heat a nonstick skillet over medium-high heat. Sear provolone slices 1-2 minutes per side until browned and just melting.
quinoaprovolone cheese
Serve the quinoa salad topped with the grilled provolone.