Quinoa Tabbouleh with Roast Turkey and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 250.8
  • Total Fat: 7.1 g
  • Cholesterol: 48.3 mg
  • Sodium: 52.3 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 25.6 g

View full nutritional breakdown of Quinoa Tabbouleh with Roast Turkey and Tomatoes calories by ingredient


Introduction

Like the conventional tabbouleh, this version made with quinoa contains more veggies than grains. Quinoa is thought of as a whole grain, but technically it's a high-protein seed native to South America. You can eat this as a salad, wrap a serving in lettuce leaves, tuck a serving in a whole-wheat pita, or serve it as a side dish. Like the conventional tabbouleh, this version made with quinoa contains more veggies than grains. Quinoa is thought of as a whole grain, but technically it's a high-protein seed native to South America. You can eat this as a salad, wrap a serving in lettuce leaves, tuck a serving in a whole-wheat pita, or serve it as a side dish.
Number of Servings: 4

Ingredients

    2 cups water

    1 cup dry quinoa

    2 cups halved cherry tomatoes (or 2 tomatoes, seeded and diced)

    1 cup diced, seeded, peeled cucumber

    1/4 cup chopped fresh Italian parsley

    1/4 cup lemon juice

    1 Tablespoon extra-virgin olive oil

    1 Tablespoon grated lemon peel

    3/4 teaspoon salt

    1/4 teaspoon ground black pepper

    2 scallions (white and green parts), finely chopped

    2 cups shredded or diced roast turkey breast (without skin)

Directions

Place the water and quinoa in a 1-quart saucepan. Bring to a boil, cover, and turn down the heat to a low simmer. Let the quinoa cook for about 15 minutes, then remove the pan from the heat and allow the grain to cool.
Meanwhile, in a medium-mixing bowl, combine the tomatoes, cucumber, parsley, lemon juice, oil, lemon peel, salt, pepper, and all but 1 Tablespoon of the scallions. Add the cooled quinoa to the mixture and stir just to blend. Cover and chill.
To serve, divide the tabbouleh among 4 plates. Top with the turkey. Garnish with the reserved scallion. This dish can be made 1 day in advance.

Serving Size: MAKES 4 (1-1/4 CUP) SERVINGS

Number of Servings: 4

Recipe submitted by SparkPeople user SLIMCHERI1.