Quinoa Tabbouleh

Leslie's Featured Recipes, Salads, Side Dishes.
Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's higher in protein.

Quinoa Tabbouleh


Quantity Ingredients
4 cups / 1 L cooked quinoa
1.5 cups / 375 ml diced cucumber
1 cup / 250 ml finely chopped parsley
1/4 cup / 50 ml chopped fresh mint, or more to taste (i am generous with mint!)
1 cup / 250 ml chopped tomato
2 green onions, chopped
1/4 cup / 50 ml freshly squeezed lemon juice, or more to taste
1 tbsp / 15 ml extra virgin olive oil
3 cloves garlic, crushed
1/2 tsp / 2 ml coarse sea salt, or to taste


In a large bowl, toss quinoa, cucumber, parsley, mint, tomato, green onion, lemon juice, olive oil, garlic and salt.

Cover and refrigerate for at least 2 hours before serving.

Serves 6.

Per 1 cup (250 ml) serving: 191 cal, 6 g pro, 5 g total fat (0 g saturated fat), 32 g carb, 5 g fibre, 0 mg chol, 200 mg sodium

Source: The Plant-Based Power Diet