Unlike most other plant-based proteins, quinoa is a “complete protein,” in that it contains all nine of the essential amino acids that our bodies can’t produce ourselves. This refreshing and hearty tabbouleh salad is a great choice for your next picnic or potluck party, no matter the season. It also refrigerates well, so feel free to double the quantity and store in your fridge, for an easy side dish to enjoy over the next two to three days.
Key Nutrients: protein, fiber, iron, vitamin C, magnesium, manganese
6 ½ cup servings
- 1 cup quinoa
- 2 garlic cloves
- ¼ cup lemon juice (2 lemons)
- 1 cup scallions, chopped, including some of the green
- ½ cup parsley, chopped
- ½ cup mint, chopped
- 1 cucumber, chopped (hothouse variety works well)
- 1 tomato, chopped (heirloom works well or cherry tomatoes, sliced in half)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Boil 2 cups of water in a medium saucepan.
- While water is heating, place garlic and lemon juice in the food processor and blend until well combined. Set aside.
- Add quinoa to boiling water, stir, and then lower heat and simmer covered for 15 minutes, until the grains are tender and the water has been absorbed.
- Once the quinoa is fully cooked, immediately add the garlic and lemon juice.
- In a large bowl, combine quinoa with the rest of the ingredients and stir. Serve at room temperature or refrigerate and serve cold.
Nutrition Facts (per serving)