How to Make 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