QUINOA RECIPE TO GO WITH SALMON RECIPES

Name: Quinoa Tabbouleh
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
Cuisine: Africa, Mediterranean, Middle Eastern
Ingredients: 2 cups water; 1 cup quinoa, rinsed; 1 can (15 ounces) black beans, rinsed and drained; 1 small cucumber, peeled and chopped; 1 small sweet red pepper, chopped; 1/3 cup minced fresh parsley; 1/4 cup lemon juice; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper

QUINOA TABBOULEH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Quinoa Tabbouleh Recipe: How to Make It - Taste of Home image

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 159 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 255mg sodium, CarbohydrateContent 24g carbohydrate (1g sugars, FiberContent 4g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch

QUINOA TABBOULEH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Quinoa Tabbouleh Recipe: How to Make It - Taste of Home image

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.

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