Tabbouleh Recipe with Quinoa – 4 Points +

Quinoa Tabbouleh

I love to experiment with Quinoa in a variety of different Weight Watchers Recipes. It’s so good for you, and I really enjoy the flavor and texture. When I used it instead of couscous in a traditional Tabbouleh recipe, I was thrilled with the end result. The calorie and fat content was less and the protein and fiber were higher, thus giving it a lower Points value – each 3/4 cup serving is just 4 Points +. For those of you who may be unfamiliar with Quinoa, it’s a South American grain, originating in the Andes. It is loaded with protein, rich in phosphorous, magnesium and iron, and has a mild, nutty flavor. Quinoa is a great idea for a lighter and healthier alternative to rice, couscous and bulgur – and it’s gluten-free. If you love the flavors of Middle Eastern salad recipes, like traditional Tabbouleh recipe, give this version with quinoa a try instead!

Tabbouleh Recipe with Quinoa

A delicious idea for a low calorie Middle Eastern side dish recipe, this Tabbouleh recipe with Quinoa is a wonderful choice. Light, fresh, flavorful, and just 4 Points + per serving, it’s a great compliment to many Weight Watchers meals.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • 3 tomatoes, diced
  • 3 Persian cucumbers, diced
  • 2 bunches green onions, diced
  • 1 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Set aside in refrigerator to cool.
  2. Meanwhile, in a large bowl, combine olive oil, sea salt, pepper, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir into cooled quinoa.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 6

Culinary tradition: Middle Eastern

Entire recipe makes 6 servings
Serving size is 3/4 cup
Each serving = 4 Points +

PER SERVING: 167 calories; 6g fat; 21g carbohydrates; 4g protein; 4g fiber

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Comments

  1. Delish! 

  2. i made this tonight and DH & I enjoyed it.  i nice way to have quinoa! 

  3. Bulgur – not couscous – is traditionally used in tabbouleh. In fact, more parsley and mint than bulgur is more “traditional” anyway, though everyone’s aunties has their own way of making tabbouleh – at least where I grew up. =P Also, while bulgur wheat is very healthy – less fat and calories cup-for-cup than quinoa – I like this spin on it. Thanks!

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