Quinoa Tabbouleh
Recipe type: Side
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
This Quinoa Tabbouleh is delicious and uses less oil than the traditional version.
  • 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
  1. 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)
  2. Chop up the parsley, mint, cucumber, garlic and green onion into small pieces.
  3. Quarter each cherry tomato.
  4. In a small bowl, whisk together the oil and lemon juice, garlic, salt and pepper.
  5. Combine all the veggies, cooled quinoa and oil/lemon juice mixture.
  6. Allow to sit and let the flavors combine in the fridge for at least 20 minutes.
  7. Great served with grilled chicken, beef or tofu.
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 http://www.busybuthealthy.com/quinoa-tabbouleh/