Quinoa Tabbouleh
Preparation: 30 min Cook: 10-15 min Chill: 4 hours or overnight
Quinoa is a grain that makes a great base for this lemony Middle Eastern dish. Try pairing with one of our LEAN CUISINE Spa recipes.
You will need:
| 1 |
pkg (225 g) Quinoa |
1 |
| 1 |
large tomato, seeded & chopped |
1 |
| 1 |
bunch green onions, chopped |
1 |
| 1/2 |
english cucumber, chopped |
1/2 |
| 1 cup |
finely chopped fresh mint |
250 ml
|
| 1 cup |
finely chopped fresh parsley |
250 ml |
| 1/2 cup |
extra virgin olive oil |
125 ml
|
| 1/4 cup |
fresh lemon juice |
50 ml |
| 1 tsp |
salt |
5 ml |
| 1 tsp |
freshly ground black pepper |
5 ml |
| 1/2 tsp |
ground cumin |
1 ml |
Step 1:
Place quinoa in a fine sieve and rinse with cold water, drain. Place in a medium saucepan and prepare quinoa according to package directions. Remove from heat, fluff with a fork and cool.
Step 2:
Transfer cooled quinoa to a large bowl; stir in remaining ingredients and mix until thoroughly blended. Cover and refrigerate to let flavours blend for at least 4 hours or overnight for optimum flavour.
Step 3:
Remove from refrigerator and allow dish to sit at room temperature for 30 minutes. Just before serving, gently stir mixture and adjust seasonings to your liking.
Makes 12 servings
Nutrients per serving (per 1/2 cup/125 ml): about 130 calories, 3 g protein, 6 g fat, 15 g carbohydrate, 2 g fibre
Nestlé Kitchens Tip: Substitute couscous for the traditional version of this salad.
Good to Know: Quinoa is a healthy, gluten free, alternative to rice and other grains. This ancient grain is low in sodium and fat, and is cholesterol free.
Source: Canadian Nutrient File (Food Code 5917)
