Excellent flavor! I made it for a birthday party where my sister-in-law and nephew have celiac disease. They loved it! And super easy to make.
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)
Total:
Recipe from
More From Sunset
Recipe Time
Total:
30 Minutes
Nutritional Information
Amount per serving
- Calories: 177
- Calories from fat: 51%
- Protein: 5g
- Fat: 10g
- Saturated fat: 2.6g
- Carbohydrate: 17g
- Fiber: 2.3g
- Sodium: 352mg
- Cholesterol: 8.3mg
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.
Quinoa Tabbouleh Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Rice/Grains, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Sunset
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