My Sweet Marie

Quinoa Tabouleh

Posted on: August 14, 2011

I made this again on the weekend and it was a huge hit. It is fresh, tasty and healthy. What more can we ask of a dish! If you are a WW point counter, I figure it is 5 points per 1 cup. Well worth it! Here’s my previous post:

Quinoa (play /ˈknwa), a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. Quinoa is closely related to species such as beets,spinach and tumbleweeds. Quinoa has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods. It is a good source of dietary fiber and phosphorous and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Quinoa Tabouleh


  • 2 cups of water
  • 1 cup quinoa
  1. Cook quinoa in boiling water till all water is absorbed.


  • 1/4 c. olive oil
  • 1/2 c. lemon juice ( 1 whole lemon)
  • 1/2 tsp salt
  • 1 tsp of sumac
  1. Mix the above ingredients together to make dressing. Set aside.


  • 2-3 tomatoes diced or 1 cup cherry tomatoes
  • 1 small cucumber diced
  • 2-4 green onions or 1/2 c. red onion chopped
  • 1-2 carrots shredded
  • 1 cup fresh parsley chopped finely
  • 1/2 cup fresh mint chopped finely
  • 1 can of chick peas, drained and rinsed
  1. If you want to make this recipe quicker, throw your parsley and mint in the blender with your dressing ingredients and give it a whirl till all is well blended and chopped!
  2. Blend all the veggies with the quinoa and the dressing. Chill till ready to serve. Enjoy!

1 Response to "Quinoa Tabouleh"

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