Lebanese Quinoa Tabbouleh

Lebanese Quinoa Tabbouleh is a refreshing and nutritious twist on the classic tabbouleh, featuring protein-packed quinoa instead of bulgur. This vibrant salad is bursting with fresh herbs, vegetables, and a zesty lemon dressing, making it an ideal low-carb dish.

Ingredients

• Quinoa - 100 grams
• Fresh parsley, finely chopped - 60 grams
• Fresh mint, finely chopped - 30 grams
• Tomato, diced - 1 medium (about 120 grams)
• Cucumber, diced - 1 small (about 100 grams)
• Green onion, finely sliced - 2 stalks
• Lemon juice - 30 ml
• Olive oil - 15 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a pot, combine the rinsed quinoa with 200 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all the water is absorbed.
3. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
4. While the quinoa cools, chop the parsley, mint, tomato, cucumber, and green onion.
5. In a large bowl, combine the cooled quinoa with the chopped vegetables and herbs.
6. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the quinoa mixture and toss to combine.
7. Serve chilled or at room temperature.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with antioxidants and vitamins from fresh herbs and vegetables.

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