Quinoa Tabbouleh
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 181.5
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 419.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.0 g
- Protein: 4.4 g
View full nutritional breakdown of Quinoa Tabbouleh calories by ingredient
Introduction
I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgur as the base of this Mediterranean-Middle Eastern salad. I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgur as the base of this Mediterranean-Middle Eastern salad.Number of Servings: 6
Ingredients
-
2 cups broth or water
1/3 cup fresh lemon juice
1 cup quinoa
2 tablespoons olive oil
2 medium ripe roma tomatoes, seeded and chopped
2 tablespoons fresh mint, chopped
1 1/2 cups parsley, coarsely chopped
2 tablespoons dried onion
1/4 teaspoon salt
Tips
Tabbouleh is traditionally served at room temperature, so remove from fridge 30 to 60 minutes before serving.
Directions
Place quinoa in a colander or sieve and rinse several times rubbing the grains together to remove the bitter outer layer. Place broth (or water) and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed. While the quinoa is cooking, finely chop the tomatoes, parsley and mint. Add lemon juice, olive oil, and dried onion to the tomato mixture. Stir in cooked quinoa and salt. Mix well. Let tabbouleh sit in the refrigerator for a day to blend flavors.
Serving Size: Makes 6 1/2 cup servings
Serving Size: Makes 6 1/2 cup servings