Quinoa Tabbouleh Recipe

Quinoa Tabbouleh Recipe

Tabbouleh is a very healthy traditional Middle Eastern dish that is usually made with cous cous instead of the quinoa featured in this recipe. If you want to save time in the preparation you can pulse the vegetables in a food processor until they are coarsely chopped, but not smooth, instead of dicing everything. This will change the look of the dish slightly but not the taste. The amount of ingredients used can be adjusted to reflect your personal preferences so experiment with other favorite vegetables.  Check out the quinoa tabbouleh recipe!

Quinoa Tabbouleh
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Ingredients
  1. • 3 cups water
  2. • 1 1/4 cups quinoa, rinsed and picked through
  3. • Pinch of sea salt
  4. • 1 cup finely shredded spinach
  5. • 1/4 cup finely chopped parsley
  6. • 1 small English cucumber, diced finely
  7. • 1 medium carrot, peeled and diced finely or grated
  8. • 3 medium ripe tomatoes, seeded and diced fine
  9. • 3 scallions, sliced very fine
  10. • 1/2 cup olive oil
  11. • 1/3 cup lemon juice
  12. • 1 tsp. minced garlic
  13. • 1/2 tsp. cracked black pepper
  14. • 1/4 tsp. sea salt
  15. • Chopped tomato for garnish
Instructions
  1. 1. In a medium saucepan bring water and a pinch of salt to a boil and add the quinoa. Stir and reduce the heat so the water is gently simmering. Cover and simmer until almost all the water is gone and quinoa is fluffy, about 15-20 minutes.
  2. 2. Remove from heat and let stand at room temperature covered until quinoa is cool. Fluff quinoa with a fork and set aside.
  3. 3. In a large bowl, mix together the spinach, parsley, cucumber, carrot, tomatoes and scallion until well combined.
  4. 4. In a small bowl whisk together the olive oil, lemon juice and garlic until emulsified. Season to taste with salt and pepper.
  5. 5. Toss dressing into large bowl with the vegetables and stir until everything is well coated. Add the cooled quinoa and toss to combine.
  6. 6. Place in the fridge until completely chilled and serve topped with tomatoes.
  7. 7. Makes 6 servings
Notes
  1. Amount per Serving
  2. Calories 332.2
  3. Total Fat 20.7 g
  4. Saturated Fat 2.5 g
  5. Polyunsaturated Fat 1.6 g
  6. Monounsaturated Fat 13.3 g
  7. Cholesterol 0.0 mg
  8. Sodium 117.7 mg
  9. Potassium 302.3 mg
  10. Total Carbohydrate 32.7 g
  11. Dietary Fiber 4.2 g
  12. Sugars 3.5 g
  13. Protein 6.3 g
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