Meatless Monday: Quinoa Tabbouleh Salad

Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa takes the place of traditional wheat bulgur. Substituting the bulgur with quinoa makes this salad even more nutritious (and delicious). Tabbouleh can be served as a main dish or it can be served as a side dish.

Ingredient Spotlight: Quinoa

20140622-215001-78601118.jpgQuinoa is a South American superfood that has been cultivated for thousands of years. Technically a seed, it’s often used like a grain in cooking because if it’s nutty, chewy texture and easy preparation. This gluten-free seed is extra special to vegans because quinoa is a complete protein, meaning that it contains all essential amino acids needed to build muscle. It’s also an excellent source of magnesium, iron and dietary fiber.

Now for the recipe…

Quinoa Tabbouleh Salad
5 servings (serving size: 1 cup)

1 3/4 cups water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion
1/2 teaspoon Himalayan sea salt
1/4 teaspoon freshly ground black pepper

1. Combine water and quinoa in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Remove from heat; fluff with a fork.
4. Stir in tomato and remaining ingredients.
5. Cover and let stand 1 hour.
6. Serve chilled or at room temperature.



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