Quinoa Tabbouleh
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Quinoa TabboulehMiddle 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.based on1 ratings. 1 user reviews.
Quinoa Tabbouleh
Photography by Yvonne Duivenvoorden
- Preparation time: 10 minutes
- Total time : 1 hour
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 135135 cal |
| pro | 4 g4g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 18 g18g carb |
| dietary fibre | 3 g3g dietary fibre |
| sugar | 1 g1g sugar |
| chol | 0 mg0mg chol |
| sodium | 112 mg112mg sodium |
| potassium | 335 mg335mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 2424 iron |
| vit A | 1313 vit A |
| vit C | 3333 vit C |
| folate | 1818 folate |
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.
Ingredients
- 3/4 cup quinoa 3/4 cup quinoa
- 1 cup chopped fresh flat-leaf parsley 1 cup chopped fresh flat-leaf parsley
- 1 cup chopped English cucumber 1 cup chopped English cucumber
- 1/2 cup chopped green onions 1/2 cup chopped green onions
- 1/4 cup chopped fresh mint 1/4 cup chopped fresh mint
- 1 tomato , seeded and chopped1 tomato, seeded and chopped
- Dressing:
- 3 tbsp lemon juice 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
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.
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
- Keywords : Salad; Middle Eastern; Boil; Spring; Quinoa; Cucumbers; Green onions; Tomatoes; Lemons; 200 calories;
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