Tabbouleh with Quinoa

Lebanese herb salad made with quinoa instead of bulgur for a protein boost and lower glycemic impact.

Ingredients

• 1 cup dry quinoa, cooked and cooled
• 2 cups fresh parsley, very finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 roma tomatoes, finely diced
• 1 English cucumber, finely diced
• 4 green onions, finely sliced
• Dressing: 4 tbsp olive oil, 3 tbsp fresh lemon juice, 1 clove garlic minced, salt and pepper

Directions

Cook quinoa, spread on a tray to cool completely.

1. The parsley should be the dominant ingredient — chop it very finely. This is the key to authentic tabbouleh.
2. Combine cooled quinoa with parsley, mint, tomatoes, cucumber, and green onions.

Whisk dressing. Pour over salad and toss well.

1. Taste — tabbouleh should be quite lemony. Adjust if needed.
2. Refrigerate 30 minutes for flavors to meld.

Notes

Traditional tabbouleh uses far more parsley than grain — it’s a parsley salad, not a grain salad. The enzyme chlorophyll in parsley is highly beneficial for insulin response.