serving of salad in white bowl

Quinoa Tabbouleh

Quinoa is gluten free and a complete protein. Most complete proteins are found in animal sources. Although it is the seed of a plant, it is considered a whole grain. Enjoy this dish on its own or as a side.
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Course Lunch & Dinner
$2.19 per serving
Servings 4 cups

Ingredients
 

  • 1 cup quinoa
  • 2 cups low-sodium broth (or water)
  • ¼ to 2 cups chopped parsley (to taste)
  • 2 tomatoes (chopped)
  • 2 cucumbers (chopped)
  • 1 green onion (finely chopped)
  • 1 garlic clove (chopped, or ½ tsp minced or ¼ tsp powder)
  • 2 Tablespoons olive oil
  • ¼ cup fresh lemon juice

Instructions
 

  • Rinse quinoa to reduce bitterness (unless package says it is pre-rinsed).
  • Combine quinoa with water. Bring to boil, then reduce heat and simmer for 10-15 minutes. Quinoa is done when all the water is absorbed and grains are light. Fluff with a fork.
  • Toss quinoa with other ingredients.
  • Refrigerate until chilled to let flavors blend. Serve cold.

Video

Notes

  • Fresh parsley has a strong flavor. Start with a little and add more to your taste.
 
Did you know?
  • Tabbouleh is a Middle Eastern dish traditionally made with bulgur wheat. This recipe uses quinoa, a high-protein grain from South America. The same recipe works with bulgur or barley.
  • Quinoa is usually pronounced KEEN-wah. Tabbouleh is pronounced ta-boo-LAY or ta-BOO-lee.
 
Variation
Use CNP Vegetable Mix instead of or in addition to the chopped vegetables.
 

Nutrition Label

Serving: 1 cup
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