Quinoa Tabbouleh

Photo: Annabelle Breakey; Styling: Karen Shinto
Quinoa works just as well as the traditional bulgur, and it takes less time to cook. We prefer curly parsley here, but flat-leaf parsley or a mix of other herbs would also be delicious.

Yield:

Serves 4 (serving size: 3/4 cup)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 177
Caloriesfromfat 51 %
Protein 5 g
Fat 10 g
Satfat 2.6 g
Carbohydrate 17 g
Fiber 2.3 g
Sodium 352 mg
Cholesterol 8.3 mg

Ingredients

1/2 cup quinoa
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 bunch curly parsley, chopped
1 small tomato, chopped
1 cup chopped English cucumber
1/4 cup crumbled feta cheese

Preparation

1. Cook quinoa according to package directions. Transfer to a bowl to cool slightly.

2. Mix remaining ingredients in a large serving bowl. Add quinoa and stir gently to combine. Serve with grilled lamb or beef kebabs, if you like.

Note: Nutritional analysis is per serving.

Note:

Laura Kelsch, Davis, CA,

April 2011