Quinoa Tabbouleh Salad Recipe – 4 Smart Points

Quinoa Tabbouleh Salad

If you are trying to eat gluten-free, or just healthier in general, my modern take on traditional Middle Eastern Tabbouleh Salad is a great recipe to try. The bright, fresh herbs, the tender, nutty quinoa, and the tangy, lemony dressing, all make for a perfect flavor combination. Tabbouleh is originally a Lebanese dish, and is a staple in Middle Eastern cuisine, though it is traditionally made with bulgar. But I decided to try using the multi-colored quinoa that I had on hand in place of the bulgar. The end result was a wonderfully flavorful salad that has a more delicate texture, and offers more protein than bulgar-based tabbouleh. This makes it an ideal Weight Watchers vegan recipe, because the protein content of the quinoa makes it a great choice for vegans and vegetarians who cannot get their protein servings from meat. Also, the health benefits from quinoa are no joke – it’s an amazing source of fiber, amino acids, magnesium, and riboflavin. And at just 4 Smart Points per serving, this light, lemony, and refreshing Quinoa Tabbouleh Salad makes a great summer salad, but I love it so much, it’s on my table throughout all the seasons!

Quinoa Tabbouleh Salad Recipe
Print Recipe
A bright and healthy Middle Eastern Salad gets a modern, gluten-free twist. Made with fresh herbs and nutty quinoa, this make-ahead salad is a perfect side dish for any meal.
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Quinoa Tabbouleh Salad Recipe
Print Recipe
A bright and healthy Middle Eastern Salad gets a modern, gluten-free twist. Made with fresh herbs and nutty quinoa, this make-ahead salad is a perfect side dish for any meal.
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Ingredients
  • 1 cup quinoa uncooked
  • 1 medium bunch of parsley finely chopped
  • 1/2 cup mint leaves finely chopped
  • 1 cup cherry tomatoes halved
  • 4 green onions diced
  • 2 tbsp olive oil
  • 2-3 cloves of garlic minced
  • 1 tsp red wine vinegar
  • Juice of 1 lemon
  • Salt and pepper to taste
Servings: servings
Instructions
  1. Cook quinoa according to package directions. Set aside and let cool to room temperature.
  2. Once quinoa has cooled, stir in remaining ingredients. Let chill in the refrigerator for a few hours before serving.
Recipe Notes

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

PER SERVING: 144 calories; 6g fat; 1g saturated fat; 18g carbohydrates; 2g fiber; 0g sugar; 4g protein

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Comments

  1. I noticed the absence of the print button too. Check out Copy Me That. It will enable you to print any recipe found online in a blog, will also allow you to save & form a recipe box too. I can’t wait to try this recipe.

  2. I like your recipes and like to print them out but I can no longer find the print button.

  3. Lois Griffin says:

    Thank you! This recipe looks delish! I will be making it next week!

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