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Quinoa Tabbouli

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I love to try different ethnic dishes, and one of my favorites is tabbouli, but bulgar wheat is usually used as the grain and I try to stay away from gluten. I discovered quinoa is the perfect replacement! This fresh dish is great for lunch, dinner, or as a side dish. I promise it will be raved about at summer picnics!

Further Food Commentary:

Quinoa tabbouli is quickly becoming a popular dish as a gluten-free alternative to the traditional version with bulgar wheat, and for good reason! Quinoa, a seed with a slightly nutty flavor, contributes protein and fiber to the nutritional profile of this dish, similarly to bulgar. When combined with fresh herbs and vegetables, there is no reason not to have this as a refreshing snack or to complement a main course.

By Katie Bishop, MS, Nutritionist

Quinoa Tabbouli

Stars ( Reviews)

  • Prep Time:20 minutes
  • Cook Time:12 minutes
  • Servings: 5

Ingredients

1 cup quinoa (cooked)
1 ½ cups cherry tomatoes (chopped)
1 cucumber (medium sized, chopped)
¼ cup fresh parsley (chopped)
⅛ cup fresh mint (chopped)
3 tablespoons lemon juice
2 tablespoons flax seed oil
2 teaspoons sea salt
2 teaspoons pepper

Instructions

1. Cook cup of quinoa according to package, and place in fridge to cool after cooking.
2. Combine quinoa and chopped ingredients into one bowl and add the lemon juice, flax seed oil, salt, and pepper.
3. Place bowl in the fridge and allow ingredients to sit together for at least 30 minutes.

1. Cook cup of quinoa according to package, and place in fridge to cool after cooking. 2. Combine quinoa and chopped ingredients into one bowl and add the lemon juice, flax seed oil, salt, and pepper. 3. Place bowl in the fridge and allow ingredients to sit together for at least 30 minutes.

Nutrition Information

Per Serving:  Calories: 198; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 911mg; Potassium: 491mg; Carbohydrate: 29g; Fiber: 3g; Sugar: 2g; Protein: 5g

Nutrition Bonus: Vit C: 26%; Iron: 21%; Vit A: 15%

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