Quinoa Tabbouleh
TOTAL TIME: Prep: 35 min. + chilling
YIELD: 8 servings.
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
Ingredients
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2 cups water
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1 cup quinoa, rinsed
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1 can (15 ounces) black beans, rinsed and drained
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1 small cucumber, peeled and chopped
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1 small sweet red pepper, chopped
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1/3 cup minced fresh parsley
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1/4 cup lemon juice
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
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.
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2.
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
3/4 cup: 159 calories, 5g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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