Quinoa Tabbouleh

Quinoa Tabbouleh is a refreshing and nutritious twist on the traditional Lebanese salad, featuring protein-packed quinoa instead of bulgur. This vibrant dish bursts with fresh herbs, vegetables, and a zesty lemon dressing, making it a perfect dairy-free side for any meal.

Ingredients

• Quinoa - 100 grams
• Water - 240 milliliters
• Fresh parsley, chopped - 30 grams
• Fresh mint leaves, chopped - 10 grams
• Tomato, diced - 1 medium (approximately 100 grams)
• Cucumber, diced - 1 small (approximately 100 grams)
• Green onion, thinly sliced - 2 stalks
• Lemon juice - 30 milliliters
• Olive oil - 15 milliliters
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the quinoa under cold water to remove its bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed.
3. Remove the quinoa from heat and let it sit covered for 5 minutes. Then fluff it with a fork and let it cool.
4. In a large mixing bowl, combine the chopped parsley, mint, diced tomato, cucumber, and green onion.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
6. Add the cooled quinoa to the vegetable and herb mixture. Pour the dressing over the salad and toss gently to combine.
7. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 34 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.24 L

Health Benefits

• Rich in protein and essential amino acids from quinoa.
• High in antioxidants and vitamins due to fresh herbs and vegetables.

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