Quinoa Tabbouleh and Creamy Homemade Hummus

For today’s lunch, I made tabbouleh with quinoa, instead of bulgur wheat. I think quinoa (pronounced keen-wah) is technically a seed, not a grain. I first heard of it about five years ago, when dining out with vegetarian friends who like it because it is high in protein. So far, tabbouleh is my favorite way to eat it. I serve it with creamy homemade hummus, dried carrot chips and toasted, whole wheat pita wedges. The recipes make enough for about four servings each and keep well in the fridge, which works well for make-ahead-for the-week people like me.

Tabbouleh with Quinoa

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Prep time

45 mins

Total time

45 mins

We often make this a day ahead but find the tomato tends to make the dish too watery. If you really like tomato with your tabbouleh, just toss it in right before serving.

Author: Spatula Queens

Cuisine: Vegetarian

Serves: 4 servings

Ingredients

½ cup uncooked quinoa
2 cups finely chopped parsley, stems removed (approx. 1 large bunch)
3 to 4 stalks green onion, coarsely chopped
2 - 4 Tablespoons fresh lemon juice
3 Tablespoons extra virgin olive oil
1 tablespoon chopped mint
1 cup chopped cucumber (thin-skinned variety like English or Persian)
1 cup chopped tomato (optional)

Instructions

Rinse the quinoa well, in cold water and cook as directed on package. Cool to room temperature.
Chop parsley, mint, onion, cucumber and tomato
Toss all ingredients together, starting with 2 Tablespoons of lemon juice and adjusting by adding more to taste.
Serve on bed of tender whole greens, accompanied by Creamy Homemade Hummus.

Creamy Homemade Hummus

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Prep time

15 mins