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.
- Serving Size: Serves 4
- 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