Quinoa Tabbouleh Salad | Recipes | Cook For Your Life
Quinoa Tabbouleh Salad - Cook For Your Life- anti-cancer recipes

Quinoa Tabbouleh Salad

5
Rated 5 out of 5
5 out of 5 stars (based on 6 reviews)
Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Tabbouleh is a classic Middle Eastern salad. It’s usually made with couscous or cracked wheat, but quinoa is a great substitute and adds a lot more protein. This dish is extremely nourishing &mdash the...

Ingredients

  • 1 cup of quinoa, rinsed
  • ⅓ cup finely chopped onion, or green onion
  • 1 cup coarsely chopped flat leaf parsley
  • ⅓ cup chopped mint
  • ⅓ cup extra virgin olive oil
  • ⅓ cup fresh lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • ⅓ cup chopped cherry tomatoes
  • ⅓ cup seeded diced cucumber
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Nutrition Facts

Calories

223 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g

Carbohydrates

21 g

Sugar

1 g

Fiber

3 g

Protein

5 g

Sodium

209 mg

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*per serving

Directions

  1. Bring 2 cups of cold water or vegetable stock to a boil in a saucepan. Add a generous pinch of salt and the washed quinoa. Cover the pan and lower the heat to a simmer. Cook for 12-15 minutes or until the water is absorbed and the spiral of the germ is visible. Turn off the heat and let the quinoa stand for 5 minutes. Then transfer to a plate to let cool.
  2. In small bowl salt the cucumber. Set aside to allow the salt to remove excess water.
  3. In a large bowl mix together the cooled quinoa and the onions. Add the parsley, mint, olive oil, and lemon juice. Mix well. Taste for salt and pepper. Pile onto a platter.
  4. Drain the cucumber and pat dry. Decorate the tabbouleh with the tomatoes, cucumber, and some parsley sprigs. Serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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