This Quinoa Tabbouleh is delicious and uses less oil than the traditional version.
Ingredients
1½ cups finely chopped flat leaf parsley (could also use curly parsley)
½ cup finely chopped fresh mint
1 pint cherry tomatoes, cut in quarters
2 english cucumbers, seeded and chopped into small pieces
4 green onions (scallions), sliced finely
2 cloves garlic, chopped fine
½ tsp pepper
1 tsp salt
¼ cup olive oil (or oil of choice)
¼ cup fresh lemon juice
3 cups cooked quinoa
Instructions
Cook quinoa according to package instructions or rice cooker instructions. (I used 3 scoops of quinoa in my rice cooker and I had a couple cups leftover)
Chop up the parsley, mint, cucumber, garlic and green onion into small pieces.
Quarter each cherry tomato.
In a small bowl, whisk together the oil and lemon juice, garlic, salt and pepper.
Combine all the veggies, cooled quinoa and oil/lemon juice mixture.
Allow to sit and let the flavors combine in the fridge for at least 20 minutes.
Great served with grilled chicken, beef or tofu.
Nutrition
Serving size: 1 cup Calories: 164 Fat: 8.4 g Saturated fat: 1 g Unsaturated fat: 5.6 Carbs: 18.7 Sugar: 1.9 g Sodium: 303 mg Fiber: 3.1 g Protein: 4.1 g
Recipe by Busy But Healthy at https://busybuthealthy.com/quinoa-tabbouleh/