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