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Traditional Recipes Redone…Healthier

Quinoa Tabbouleh

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Originally from the mountains of Syria and Lebanon,[6] tabbouleh has become one of the most popular salads in the Middle East. Here this traditional dish, which is typically made with bulgur or couscous, gets an of-the-moment upgrade with the “it” grain, quinoa (although technically a seed). The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course or a hearty side.

Quinoa Tabbouleh

by The Bon Appétit Test Kitchen

Ingredients:

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4″ pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced

Directions:

  1. Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  3. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Nutrition Information, Per serving (6 servings):

  • Calories: 289
  • Carbohydrates: 24 g (8%)
  • Fat: 20 g (31%)
  • Protein: 5 g (11%)
  • Saturated Fat: 3 g (14%)
  • Sodium: 206 mg (9%)
  • Polyunsaturated Fat: 3 g
  • Fiber: 4 g (15%)
  • Monounsaturated Fat: 14 g
  • Cholesterol: 0

RECIPE BY The Bon Appétit Test Kitchen
PHOTOGRAPH BY Jason Lowe

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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