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.
Servings 4 cups
Cost $2.19 per serving
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.
- 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.
Nutrition
Serving: 1cup