Quinoa Tabbouleh
- April 9, 2015
Jennifer Anthony
This refreshing take on tabbouleh is a great way to add flavor to your salad or makes a great meal on it’s own.
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INGREDIENTS
1 cup quinoa, rinsed well
¼ tsp sea salt
2 tbsp fresh lemon juice
2 garlic cloves, minced
2 tbsp olive oil
freshly ground black pepper
1 large English cucumbers, diced into 1/4 inch pieces
1 cup cherry tomatoes, halved
⅔ cup chopped flat-leaf parsley
½ cup chopped fresh mint
2 scallions, thinly sliced
salt + pepper to taste
DIRECTIONS
1
Bring quinoa, 1/4 tsp. salt, and 1 1/4 cups water to a boil over high heat. Once it reaches a boil, lower the heat to medium-low, cover with a lid, and simmer until quinoa is tender, about 7-10 minutes. Remove from heat and let stand, covered, for about 5 minutes. Fluff quinoa with a fork and let cool.
While the quinoa is cooking, whisk lemon juice and garlic in a large bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa tossing well to coat. Season to taste with additional salt and pepper, if needed. Refrigerate before serving.
COUNTS AS
1 Starch, 1/2 Vegetable, 2 Fats
NOTES
One of my favorite ways to incorporate whole grains into my diet is with this delicious quinoa dish. By adding lots of fresh vegetables to your quinoa you can enjoy a generous portion while still watching your carbohydrate intake.
I love to throw this tabbouleh over my greens to add loads of flavor to my salad. Want to add protein to the mix? Add shredded chicken or chickpeas into this recipe.
VIEW NUTRITION FACTS
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 252
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 36g12%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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