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

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Quinoa Tabbouleh Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy