QUINOA TABBOULEH
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! -Jennifer Klann, Corbett, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
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Ridowan Hawladar
[email protected]I'm not usually a fan of quinoa, but this recipe changed my mind. The quinoa was cooked perfectly and the flavors were amazing. I'll definitely be making this again.
HAMDAN Khan
[email protected]This is now my go-to recipe for quinoa tabbouleh. It's so easy to make and always turns out perfectly.
Brian Jordan's
[email protected]Delicious and refreshing!
lucy rashayi
[email protected]Yummy!
Hasnain Adil
[email protected]This was my first time making quinoa tabbouleh and it turned out great! The recipe was easy to follow and the dish was packed with flavor. I especially loved the addition of the fresh herbs.
Alem26121990
[email protected]Loved this recipe! It was so easy to make and the results were delicious. The quinoa was cooked perfectly and the vegetables were crisp and flavorful. Definitely a keeper!
Osayande Anthony
[email protected]This quinoa tabbouleh recipe was amazing! The flavors were so fresh and bright, and the quinoa gave it a great texture. I'll definitely be making this again.