Quinoa Tabbouleh

Combine the cooked quinoa, lemon juice, and garlic and chill for 30 minutes.
Add the remaining ingredients and season with salt and pepper.

Banner Image:

QuinoaTabbouleh_KT.jpg

Grain:

Quinoa [1]

Ingredients:

2 cups cooked quinoa (yield from about ⅔ cup uncooked quinoa)

Juice of 1 lemon

1-2 garlic cloves, minced

1 tablespoons extra-virgin olive oil (optional)

1 can rinsed, drained canned chickpeas or other canned beans (optional)

1 cup fresh chopped parsley

¼ cup chopped mint

¼ cup chopped basil

1 cup diced tomatoes

Salt and freshly ground pepper to taste

Active time:

5 minutes

Yield:

8 servings

Nutrition:

Calories: 236, Fat: 5g, Sodium: 58mg, Carbohydrate: 40g, Fiber: 8g, Protein: 9g

Author:

An Oldways recipe.

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Staff Favorites

Course:

Side dishes

Meal:

Lunch

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

This hearty grain salad, made with quinoa instead of the more traditional bulgur, provides a great way to use up a bunch of parsley. Play with the recipe, adding diced cucumber, diced celery, chopped scallions, chopped olives. And experiment with black, red, or tri-color quinoa.