Quinoa Tabbouleh

Quinoa tabbouleh is made with cooked quinoa instead of bulgur wheat. It is fresh, low in calories, low in fat, super healthy and delicious.

Quinoa is a common staple in the Andean region. It is considered a super food and is getting more and more common in the USA. I buy mine from Trader Joe’s – who happen to import it
from Bolivia, where I grew up. We ate quinoa all the time as kids and I encourage you to try it out.

When you are making tabbouleh you will need to taste it as you season it with salt, olive oil and lemon juice. I will not give you an exact measurement for these ingredients for this reason. Just make sure there is a balance between the acidity of the juice and the salt.

Tabbouleh is typically served inside a lettuce leaf — kind of like a wrap. You can serve it as an appetizer or a light meal.

Here is what you are going to need for this delicious quinoa tabbouleh recipe:

Serves eight
1 cup quinoa
2 cups water
Salt

• Wash the quinoa very well. Place in a pot. Add the water and salt.
• Bring to a boil. Reduce heat, cover and steam for 15 minutes.
• Quinoa will be cooked when it is translucent and has a visible germ ring.
• Fluff with a fork. Set aside and cool completely.

6 chopped scallions – whites, light green and dark green
2 large tomatoes – chopped
1 cup chopped parsley
¼ cup chopped mint
½ a cucumber – peeled, seeded and chopped
Olive oil
Lemon juice
Salt

• Place the cold quinoa in a large bowl.
• Add the scallions, parsley, tomatoes, parsley, mint and cucumber.
• Mix well.
• Season with olive oil, salt and lemon juice to taste.
• Serve on a bed of lettuce so everyone can make a lettuce wrap.
• Enjoy!

CALORIES 135.87; FAT 7.91 grs (sat 1.06; mono 5.20; poly 1.25); PROTEIN 3.32 grs ; FIBER 2.33 grs; CARBS 13.86 grs; CHOLESTEROL 0.00 mg; IRON 2.67 mg; SODIUM 594.58 mg; CALCIUM 58.73 mg

Print the Quinoa Tabbouleh Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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