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Tabbouleh With Quinoa

tabbouleh with quinoa
  • 4Servings
  • NAPrep Time
  • 35mCook Time
  • 35mReady In
Print Recipe

Like hummus, baba ghanouj, pita and other elements of Arab cuisine, tabbouleh has become a popular "American ethnic food". No one thinks about whole grains as a protein source, but surprisingly, they are! Onionin invites you today to try a new version of tradition tabbouleh w quinoa seeds that you will absolutely love it.

Bon appétit…


Ingredients

Nutritional

Calories (kcal)
210
Saturated Fat (g)
1.4 g
Total Fat (g)
10.9 g
Cholesterol (mg)
0 mg
Sodium (mg)
20 mg
Dietary Fiber (g)
3.2 g
Sugars (g)
2.5 g
Protein (g)
4.9 g
Total Carbohydrate (g)
25.4 g

Step by Step method

1. Rinse quinoa in fine metal strainer until water runs clear. Transfer to medium saucepan. Add vegetable broth and bring to a boil. Reduce heat and simmer, covered, 30 minutes. Turn off heat and let stand 5 minutes. Fluff with fork.  

2. Spread quinoa onto sheet pan to cool. (You can prepare quinoa a day in advance and keep chilled until ready to use.) Transfer cool quinoa to salad or mixing bowl.

3. Add tomato, cucumber, scallions, mint, parsley, oil, lemon juice, and salt and pepper to taste. Stir well. Cover and chill before serving.


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