Salads

Quinoa Tabbouleh

18

Last week I ventured to a part of town I don’t normally find myself in to have lunch with my sister Julie, at a Greek restaurant near where she works. After sharing an order of hummus and indulging in an incredible chicken pita (topped with feta, kalamata olives, tomatoes and tzatziki sauce) with a side of delicious tabbouleh, I imagine I will be venturing there again soon. Tabbouleh (tuh-BOO-lee) has to be one of the best food inventions on the planet.

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1 1/2 c. quinoa
3 c. water
2 t. salt, divided
1/4 + 2 T. extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1 pint cherry tomatoes, finely diced
1 medium cucumber, peeled, seeded and finely diced
1/2 c. green onions, thinly sliced
1 c. fresh parsley, finely minced (I used my food processor to mince my parsley and mint)
1/2 c. fresh mint, finely minced (I used my food processor to mince my parsley and mint)
In a medium sauce pan cook the quinoa in the water along with 1/2 t. salt according to package directions. Allow to cool completely. Place the quinoa in a large bowl and add the remaining 1 1/2 t. salt,...
See the full directions on my site
Nutritions

Calories
212

Sodium
487mg
20% DV

Fat
7g
11% DV

Protein
9g
19% DV

Carbs
38g
13% DV

Fiber
6g
24% DV
Greek Dairy-Free Vegetarian Rice/Grains
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