Quinoa Tabbouleh Salad Recipe

Total Time
Prep: 15 min. Cook: 15 min. + cooling

Makes
6 servings

Ingredients

2 cups water
1 cup quinoa, rinsed
3/4 cup packed fresh parsley sprigs, stems removed
1/3 cup fresh mint leaves
1/4 cup coarsely chopped red onion
1 garlic clove, minced
1 cup grape tomatoes
1/2 English cucumber, cut into 1-inch pieces
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice

Directions

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.

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.

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.

Editor's Note
Look for quinoa in the cereal, rice or organic food aisle.

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

Source: Taste of Home