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 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!
- 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
Cook quinoa according to package directions. Set aside and let cool to room temperature.
Once quinoa has cooled, stir in remaining ingredients. Let chill in the refrigerator for a few hours before serving.
Entire recipe makes 6 servings
Serving size is about 3/4 cup
Each serving = 4 Points*
*based only on ingredients that have an SP Freestyle value