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Quinoa Tabbouleh

Vegetarian Times Issue: March 1, 2006   p.37

30 minutes or fewer

 

You may discover that you like this nutritious, wheat-free variation of this traditional Middle Eastern grain salad even better than the original. Serve it as part of a meze (a Mediterranean appetizer) platter with hummus, baba ghanoush (roasted eggplant dip) and pita bread, or mound it on a bed of lettuce with sliced tomatoes on the side.

Directions

  1. Combine quinoa and 2 cups water in medium saucepan. Cover, and bring to a boil. Reduce heat, and simmer 15 to 20 minutes, or until quinoa is tender and liquid is absorbed.
  2. Place cooked quinoa in large bowl, fluff with fork and let cool. Add remaining ingredients and salt to taste, and mix well. Serve tabbouleh chilled or at room temperature.

Member Rating: 111

ingredient list

Serves 4

  • 1 cup quinoa, rinsed
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup fresh lemon juice (about1 lemon)
  • 2 Tbs. extra virgin olive oil
  • 1 to 2 cloves garlic, minced

Nutritional Information

Per SERVING:

Calories 231
Protein 6g
Total fat 9g
Saturated fat 1g
Carbs 32g
Cholesterol mg
Sodium 304mg
Fiber 3g
Sugars g
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