- Preparation time: 10 minutes
- Total time : 1 hour
- Portion size: 6
This recipe makes 6 servings
|Per serving: about||-|
|total fat||6 g|
|sat. fat||1 g|
|dietary fibre||3 g|
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.
- 3/4 cup 3/4cupquinoa
- 1 cup 1cupchopped fresh flat-leaf parsleyfresh flat-leaf parsley
- 1 cup 1cupchopped English cucumber
- 1/2 cup 1/2cupchopped green oniongreen onions
- 1/4 cup 1/4cupchopped fresh mint
- 1 1tomatotomatoes, seeded and chopped Dressing:
- 3 tbsp 3tbsplemon juice
- 2 tbsp 2tbspextra-virgin olive oil
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Rinse quinoa under cold running water. In saucepan, bring 1-1/2 cups water to boil; add quinoa and return to boil. Reduce heat, cover and simmer until no liquid remains, 18 minutes.
Remove from heat; fluff with fork. Transfer to bowl; let cool. Add parsley, cucumber, green onions, mint and tomato.
Dressing: Whisk together lemon juice, oil, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature or cover and refrigerate for 1 hour.
Source : Canadian Living Magazine: March 2012