Quinoa Tabbouleh Recipe

Our homeschool group has a monthly board game get-together for the kids who are age 10 and up. It’s usually on a Friday evening, but this month, it was on a Saturday afternoon. The mom who hosts served pizza. There were also some snacks that people brought (my daughter made snickerdoodles to share). When we got home, my kids weren’t very hungry, so I thought it was a great time to experiment with something I wanted to try, without having to worry too much if the kids liked it.

When I was in my 20s, I loved tabbouleh. It was inexpensive to make, and super tasty. I usually had a batch of it in the fridge to take a bit from whenever I got the munchies.

Lately, everyone is talking about quinoa, and how healthy it is. And somewhere, I saw mention of a quinoa tabbouleh, and thought that I’d have to try it. It was fantastic! I made a batch of pita chips (although I separated the pockets of the pitas first, so I’d get more chips to dip tasty stuff with; and I sprayed the pita triangles with nonstick spray instead of brushing them with oil) and got some store-bought artichoke hummus. It was fantastic!

Quinoa Tabbouleh

Quinoa Tabbouleh

1 1/2 cups water
1 cup uncooked quinoa
1/2 cup tomato, chopped
.25 cup parsley, chopped
1 medium cucumber, peeled and chopped
1/4 cup fresh lemon juice
3 tablespoons shallots or onions, finely chopped
2 tbsp. green onions, chopped
1 tbsp.  olive oil

1. Combine the water and quinoa in a medium saucepan. Bring it to a boil, and then cover. Reduce the heat and simmer 20 minutes or until all the water is absorbed. Remove from heat and fluff with a fork. Stir in the remaining ingredients.

Servings: 8

Nutrition Facts
Nutrition (per serving, according to Living Cookbook): 112 calories, 28 calories from fat, 3.2g total fat, 0mg cholesterol, 6.5mg sodium, 312.9mg potassium, 17.5g carbohydrates, 2.5g fiber, 2.1g sugar, 3.9g protein.

This is going to be one of my regular dishes to take to potlucks. Yum!