I’ve always been a fan of tabbouleh, and now that I have this little recipe in my bag of tricks, I make it all the time. It’s much healthier and lighter than the bulgur wheat version, and I honestly think it tastes better too! Quinoa is a wonderful substitute for bulgur, rice and cous cous. It’s loaded with fiber and protein, and is relatively low in calories. I love the stuff!
This makes a delicious salad (just add greens)… or a side dish… or even a lunch/dinner entree (just add some cold beans or cold, shredded chicken breast.) Voila!
4 cups cooked, red quinoa (start with approximately 8 oz. uncooked)
1/2 cup finely chopped purple onion OR 5 green onions + green tops, chopped
4 Roma tomatoes, chopped
1 cup chopped, fresh parsley
1/4 cup chopped, fresh mint leaves (any type)
1/2 cup extra virgin olive oil
2/3 cup fresh lemon juice
4 cloves minced garlic (3 sauteed and cooled, 1 raw)
salt and pepper to taste
1 cup Tzatziki sauce (for dressing)
Cook the quinoa according to package directions. Chill. Add the rest of the ingredients (except for the Tzatziki sauce.) Toss well, cover and chill until ready to serve. Drizzle with a little tzatziki just prior to serving.