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.
- 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
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.
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.
- Calories: 231
- Carbohydrate Content: 32 g
- Fat Content: 9 g
- Fiber Content: 3 g
- Protein Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 304 mg