QUINOA TABOULEH

Quinoa Tabouleh image

This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours

Provided by Jubes

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups quinoa, to be cooked and cooled
2 cups fresh parsley, chopped
3 tomatoes, seeded and chopped
1 lemon, juice of
1/4 cup extra virgin olive oil
3 garlic cloves, crushed
1/4 bunch of fresh mint, chopped roughly
1/4 bunch fresh rocket, chopped roughly (aka arugula)
1 teaspoon sumac
cracked black pepper

Steps:

Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
Set aside on a flat dish, spreading it out to allow it to cool evenly.
When quinoa is cool, combine all ingredients and serve.

Nutrition Facts : Calories 310.4, Fat 12.8, SaturatedFat 1.7, Sodium 17.6, Carbohydrate 41.1, Fiber 5.4, Sugar 2, Protein 9.3

*** Explore more Quinoa Tabouleh Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #cuisine #preparation #south-west-pacific #side-dishes #australian #easy #diabetic #vegetarian #dietary #gluten-free #free-of-something #3-steps-or-less