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

Ingredients

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

Directions

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.

Nutrition Facts

Serving Size Per 1 cup (250 ml)
Calories 191
Cholesterol 0
Carbohydrates 32
Fiber 5
Protein 6
Fat 5
Saturated Fat 0
Trans Fat 0
Sodium 200

Source: The Plant-Based Power Diet