I love to experiment with Quinoa in a variety of 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 were less and the protein and fiber were higher.
WHAT IS QUINOA?
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 the traditional Tabbouleh recipe, give this version with quinoa a try instead!
Tabbouleh Recipe with Quinoa
Equipment
- 1 Saucepan
Ingredients
- 1 cup quinoa
- 2 cups water
- ¼ 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
- ¼ tsp black pepper
Instructions
- 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.
- Meanwhile, in a large bowl, combine olive oil, sea salt, pepper, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir into cooled quinoa.
3 Comments
Delish!
i made this tonight and DH & I enjoyed it. i nice way to have quinoa!
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!