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 Sunset

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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. 1. Cook quinoa according to package directions. Transfer to a bowl to cool slightly.
  2. 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.
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