Tabbouleh is a staple in my house, but I typically make it with bulgur. This recipe mixes it up with protein-packed quinoa! Delicious and fresh!
1 3/4 cups water
1 cup uncooked quinoa
1/3 cup coarsely chopped seeded tomato
3/4 cup chopped fresh parsley
1/2 cup chopped cucumber
1/4 cup fresh lemon juice
2 Tbsp chopped green onion
1 Tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1. Combine water and quinoa in a medium saucepan – bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Remove from heat, fluff with a fork. Stir in tomato and remaining ingredients.
3. Cover, let sand 1 hour. Serve chilled or at room temperature.
Yield: 5 servings (182 calories, 4.8 g total fat, 0.6 g saturated fat, 5 g protein, 31.6 g carbohydrate, 5.3 g fiber, 0 mg cholesterol)
Adapted from Cooking Light, 1999