Quinoa Tabbouleh
This hearty grain salad, made with quinoa instead of the more traditional bulgur, provides a great way to use up a bunch of parsley.
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Ingredients
2 cups cooked quinoa (yield from about ⅔ cup uncooked quinoa)
juice of 1 lemon
1-2 garlic cloves, minced
1 TBSP extra-virgin olive oil (optional)
1 can rinsed, drained canned chickpeas or other canned beans (optional)
1 cup fresh chopped parsley
¼ cup chopped mint
¼ cup chopped basil
1 cup diced tomatoes
Salt and freshly ground pepper to taste
375 gram cooked quinoa (yield from about 113 gram uncooked quinoa)
Juice of 1 lemon
1-2 garlic cloves, minced
1 TBSP (15 ml) extra-virgin olive oil (optional)
1 can rinsed, drained chickpeas or other canned beans (optional)
62 gram fresh chopped parsley
7.5 gram chopped mint
10.5 gram chopped basil
200 gram diced tomatoes
Salt and freshly ground pepper to taste
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Instructions
- Combine the cooked quinoa, lemon juice, and garlic and chill for 30 minutes.
- Add the remaining ingredients and season with salt and pepper.
Nutritional Info
Storage
Notes
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