Tabbouleh salad with quinoa instead of bulgar

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.8
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 345.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Tabbouleh salad with quinoa instead of bulgar calories by ingredient


Introduction

I usually make a double batch of this. It's great to have it on hand all the time. :-) And the quinoa was used so I could make it gluten free. Salt and pepper should be 'to taste'. Other recipes add olive oil. I decide not to because it doesn't seem to add anything to the taste or texture, and therefore the extra fat grams are not worth putting it in. I usually make a double batch of this. It's great to have it on hand all the time. :-) And the quinoa was used so I could make it gluten free. Salt and pepper should be 'to taste'. Other recipes add olive oil. I decide not to because it doesn't seem to add anything to the taste or texture, and therefore the extra fat grams are not worth putting it in.
Number of Servings: 6

Ingredients

    Ingredients:
    1/2 cup dry whole grain quinoa
    5 plum or roma tomatoes chopped
    1/2 cup chopped raw onions (white or yellow)
    1 cup chopped cucumber (peeled)
    3 cups chopped fresh parsley
    3 cloves (or 1 Tbsp) chopped or minced garlic
    1/4 cup fresh lemon juice
    Salt and pepper to taste

Directions

Boil 1 cup of water and add 1/2 cup of quinoa. Cook on low/simmer until water is absorbed, about 20+ min. (Or follow the directions on the package you have). It should end up as soft as cooked rice when done. While that is cooking, chop tomatoes, onion, cucumber, and parsley and add to a big bowl. After the quinoa is done and cooled, add it to the chopped veggie mix and then add the garlic, salt, pepper and lemon juice. Taste and add more spices if desired.

Split into 6 servings (approx 1 heaping cup each)


Number of Servings: 6

Recipe submitted by SparkPeople user TRUEBLU4YOU.