Quinoa Tabbouleh
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.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Side dishes, Lunch, Vegetarian, Vegan, Gluten-free, Quinoa, Quick & Easy, Staff Favorites
Active time
5 minutesTotal time
35 minutesYield
8 servingsNutrition
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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
Instructions
- Combine the cooked quinoa, lemon juice, and garlic and chill for 30 minutes.
- Add the remaining ingredients and season with salt and pepper.
An Oldways recipe.
Nutrition
Calories: 236Fat: 5g
Sodium: 58mg
Carbohydrate: 40g
Fiber: 8g
Protein: 9g
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