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Quinoa Tabbouleh

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.

Prep:

5 minutes

|

Cook:

30 minutes

8 servings

Easy

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Quinoa Tabbouleh

Quinoa Tabbouleh

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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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

-

Applicances

Cuisine

Disease state

-

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

This recipe was originally published in

Used with permission from

Oldways

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