Quinoa Tabbouleh
Sandra sent Whole Foods a recipe for her family's tabbouleh which uses quinoa instead of the traditional bulgur for a gluten-free version. She notes "We are of Lebanese-descent, and my mother found out that she had Celiac Decease about 10 years ago. This tabbouleh recipe is preferred by all of us to the bulgur wheat variety! Pretty strong endorsement from a Lebanese family!" This flavorful salad can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling.
1 cup quinoa, cooked according to package directions
1 cup finely chopped flat-leaf parsley
5 green onions, finely chopped
2 cups small grape tomatoes, halved
1 cucumber, peeled and seeded, thinly sliced
Juice of 1 to 2 lemons, more to taste
1/3 cup extra virgin olive oil
Sea salt, pepper and crushed red pepper to taste
Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.
Per serving (About 8.5oz/238g-wt.): 340 calories (180 from fat), 20g total fat, 2.5g saturated fat, 7g protein, 38g total carbohydrate (5g dietary fiber, 4g sugar), 0mg cholesterol, 100mg sodium