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Quinoa Tabouleh Recipe

Quinoa Tabouleh Recipe photo by Taste of Home

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When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon

This recipe is:

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Diabetic Friendly

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Quinoa Tabouleh Recipe

Prep: 35 min. + chilling

Yield: 8 Servings

20 15 35

Ingredients

2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. 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. Yield: 8 servings.

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Facts 3/4 cup equals 159 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 255 mg sodium, 24 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Quinoa Tabouleh in Healthy Cooking August/September 2012, p42

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Quinoa Tabouleh

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Reviewed on Oct. 25, 2012 by ahmom

very good

Reviewed on Aug. 21, 2012 by Pinstripes

Love it!

Reviewed on Jul. 24, 2012 by Mrs_T

I just tried this recipe for the first time and took it to a potluck at church. People raved over it and several asked for the recipe. I had to leave out the parsley as I had forgotten to buy any (and I'm sure it would have been far better with the parsley included), but it didn't seem to make a difference to people. A very refreshing and healthy salad that I am likely to make again and again!