Quinoa Tabbouleh

Ever since having tabbouleh at a Mediterranean restaurant a few years ago, I’m a little obsessed. The one I tried wasn’t the traditional style that’s packed with parsley and that’s okay by me. Nothing against parsley, but I don’t want to eat that much of it.

I like adding quinoa to the mix to add protein to the salad and it makes it more filling. Plus, I have a crush on quinoa as of late. It’s easy to make and easy to eat! You could add a little reduced fat crumbled feta to the salad if you want, but here I didn’t so that my dad, who can’t eat dairy, could enjoy it too!

Quinoa Tabbouleh

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 cup quinoa
• 1 cup tomatoes chopped
• 1 cup cucumber diced
• 1/2 cup parsley chopped
• 1/2 cup red onion chopped
• 2 cloves garlic minced
• 1-2 lemons juiced (do it to your own taste)
• 1 1/2 tsp olive oil
• salt and pepper to taste

Method

 

1. Cook quinoa according to directions, drain and rinse with cold water.
2. Sprinkle tomatoes with a sprinkle of salt and let sit in a strainer to drain excess water from them for 20 minutes.
3. Meanwhile, combine cucumber, parsley, red onion, garlic and quinoa in a large bowl. Add tomatoes after draining.
4. Toss lemon juice and olive oil and season with salt and pepper to taste. Let sit in the refrigerator for 2 hours or overnight.
5. Serve chilled.