Quinoa Tabbouleh
Prep Time30 minutes mins
Cook Time10 minutes mins
Course: Side Dish
Cuisine: Middle Eastern
Servings: 8 servings
Calories: 172kcal
- 3/4 cup quinoa
- 1 1/2 cup cold water
- 1/4 teaspoon kosher salt
- 1 bunch Italian flat leaf parsley stems removed, chopped fine in a food processor or by hand
- 1 tomato diced
- 1 cucumber peeled and diced
- 6 fresh mint leaves finely chopped (or pop them in the food processor with the parsley)
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 2 Tablespoons fresh lemon juice
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
Rinse quinoa in cold water.
bring 1 1/2 cups water to a boil with 1/4 teaspoon salt in a medium saucepan. Add quinoa.
Reduce heat and cover. Cook 15-20 minutes or until quinoa is light and fluffy.
Chill quinoa in fridge or at room temperature before tossing with remaining ingredients.
In a large bowl, mix the olive oil, lemon juice, salt and pepper.
Add 2 cups of cooked, cooled quinoa, chopped, onions, cucumbers and tomatoes. Adjust seasoning. Chill until ready to serve.
Makes 4 cups
- Use Italian or flat leaf parsley over curly parsley if you can find it.
- Hot house or English cucumbers have a thinner skin and fewer seeds than the thick skinned cucumbers and are preferable.
- Store any leftovers in the refrigerator.
Serving: 1serving | Calories: 172kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 370mg | Potassium: 279mg | Fiber: 3g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg