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 10 minutes
- Total time 1 hour
- Portion size 6 servings
Ingredients
Dressing:
Method
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.
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
