Middle Eastern tabbouleh is usually made with cracked bulgur wheat. By using quinoa (actually a seed that is an excellent source of iron), this salad becomes gluten-free.
- Prep time 15 minutes
- Total time 1 hour & 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan, bring 1 1/2 cups water to boil; stir in quinoa and return to boil. Reduce heat to low, cover and simmer until no liquid remains, about 18 minutes. Remove from heat; fluff with fork. Transfer to large bowl; let cool.
Whisk together lemon juice, oil, salt and pepper; pour over quinoa. Add parsley, cucumber, green onions, mint and tomato; gently toss to coat. (Make-ahead: Cover and refrigerate for up to 1 hour.)
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 112 mg
- Sugars 1 g
- Protein 4 g
- Calories 135.0
- Total fat 6 g
- Potassium 335 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
%RDI
- Iron 24.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 13.0
- Vitamin C 33.0
