This month’s recipe is a play on traditional tabbouleh, but instead of using the conventional bulgur, it calls for tender, nutty quinoa instead. The flavor and the nutritional value are very similar, but the quinoa turns this classic Middle Eastern dish into a complete protein. This tabbouleh is a filling and energizing meal on its own, but also a great side dish when paired with most entrees. The make-ahead salad is perfect for backyard barbecues, and stays good for up to one week after preparation. The recipe makes 6-8 servings.
- 1 cup quinoa
- 1¼ cups water
- 2 cloves garlic, minced
- 2-3 tablespoons lemon juice
- ¼ cup olive oil
- 1 English cucumber, diced into ¼ – inch pieces
- 1 cup cherry tomatoes, halved
- 2-3 scallions, thinly sliced
- ½ cup chopped parsley
- ¼ cup chopped mint
- salt and pepper to taste
- In a medium saucepan, bring quinoa and water to a boil at high heat. Reduce heat to low, cover and simmer until tender, about 10 minutes.
- Turn off heat, stir quinoa well and transfer to a shallow baking dish for cooling. Cool in the refrigerator for about 30-45 minutes.
- Put the garlic and lemon juice in a bowl and slowly whisk in the olive oil.
- Mix together all ingredients thoroughly and check the seasoning. More salt, pepper or lemon juice may be needed.
Makes about 6-8 servings.
Calories: 224 / Fat: 12g / Saturated Fat: 2g / Carbohydrates: 24g / Fiber: 4g / Protein: 5g
Brandon McDearis is the owner of Your Way Cuisine, www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
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