Quinoa Tabbouleh Salad

“In our new cookbook The Kitchen Decoded, we include tabbouleh salad because it’s super simple and filling. Try red quinoa for a slightly earthier flavour.” —Logan Levant, Los Angeles, California

Quinoa Tabbouleh Salad
Servings Prep Time Cook Time
6servings 15minutes 15minutes + cooling
Servings Prep Time
6servings 15minutes
Cook Time
15minutes + cooling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
  2. Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa.
  3. In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.
Recipe Notes

Nutrition Facts
2/3 cup: 163 calories, 6g fat (1g saturated fat), 0 cholesterol, 403mg sodium, 22g carbohydrate (2g sugars, 3g fibre), 5g protein.

Diabetic Exchanges: 1-1/2 starch, 1 fat.