ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quinoa Tabbouleh

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4 (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.