Recipe

Quinoa Tabbouleh Recipe

	Deedeec / All my dishes 1 year, 2 months ago Fresh Herb and Quinoa Salad With Garden Tomatoes (Phases 2 & 3) I got this from my South Beach Daily Dish newsletter. I love Tabbouleh and this is a variation on it. Very Heart Healthy, and Gluten Free too! Prep:5m Cook:6m Servings:2	Deedeec
	fresh hearty southbeach phase2 phase3 glutenfree

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Ingredients

3/4 cup water

1/2 cup quinoa

Salt and pepper

3 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

3 scallions (white and light-green parts), thinly sliced

1 small cucumber, peeled and diced

3 tablespoons lightly packed fresh parsley, finely chopped

2 tablespoons finely chopped fresh mint

3 large beefsteak tomatoes, preferably a mixture of red and yellow

2 ounces low-fat feta cheese

Directions

In a small saucepan, bring water to a boil over high heat. Add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer about 6 minutes, until nearly all the water is absorbed and quinoa is tender and chewy but not soft.

Meanwhile, in a medium bowl, combine juice, oil, salt, and pepper. Fold in quinoa, scallions, cucumber, and herbs. Toss until thoroughly coated. Season to taste as desired.

Thinly slice tomatoes. Arrange on serving plates. Spoon about 1 cup quinoa over tomatoes. Crumble feta on top. Serve immediately.

NOTES: Quinoa is a high-fiber grain that's loaded with protein. More good news: You can find it in your local supermarket or health-food store, and it cooks in 6 minutes! Here Quinoa is substituted for bulgur wheat in this South Beach version of the zesty Middle Eastern salad, tabbouleh.

Nutritional information

350 calories

14 g total fat (4 g sat)

10 mg cholesterol

47 g carbohydrate

15 g protein

7 g fiber

410 mg sodium

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