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Quinoa Tabbouleh Salad

By Jason Fung, MD

Quinoa Tabbouleh Salad

Tabbouleh salad is often made with cracked wheat. This version uses quinoa, a nutritional powerhouse that isn’t a grain at all but a seed. While it isn’t the Middle Eastern classic, this tabbouleh features the same refreshing spicy flavors as the original. Try it topped with slices of pan-fried halloumi cheese. As Found in The...
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Break-Fast Meal, Light Meal, Side Dishes
Cuisine American, Middle Eastern
Servings 4
Calories 398 kcal

Ingredients
  

  • 2 tomatoes large
  • 1 shallot
  • parsley 1 bunch flat-leaf
  • mint fresh, 1 sprig
  • 1 lemon
  • 1/4 cup pine nuts
  • 1 cup quinoa
  • 2 tsp allspice
  • 1/3 cup olive oil
  • salt
  • pepper ground, black

Instructions
 

  • Assemble, prepare, and measure ingredients. Dice tomatoes. Mince shallot. Finely chop parsley stalks and leaves, and mint leaves. Juice lemon and measure 3 tablespoons of juice.
  • Place pine nuts in a small nonstick pan and lightly toast over medium heat for about 2 minutes, until they release their nutty scent. Be careful not to burn them. Remove from heat and let cool in the pan.
  • Bring 2 cups/500 mL salted water to a boil in a small saucepan over high heat. Add quinoa, cover, turn down heat to low, and simmer for 15–20 minutes, or until quinoa forms little “tails.” Remove from heat. If there is any remaining water, drain quinoa in a fine-mesh sieve. Set aside, uncovered, in saucepan or sieve.
  • Meanwhile, in a large bowl, toss together tomatoes and shallots with lemon juice. Sprinkle with allspice. Mix in parsley and mint. Stir in olive oil. Season with salt and pepper.
  • Stir quinoa into tomato-parsley mixture. Serve topped with toasted pine nuts.

Nutrition

Nutrition Facts
Quinoa Tabbouleh Salad
Amount per Serving
Calories
398
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
3
g
19
%
Sodium
 
8
mg
0
%
Potassium
 
504
mg
14
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
512
IU
10
%
Vitamin C
 
24
mg
29
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Light Meal, Middle Eastern, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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