Here’s a nearly standard tabouleh recipe with a couple of interesting twists. Quinoa makes it fluffier and lighter than the traditional bulgur (not to mention even more nutritious), and pine nuts give it a rich flavor.
Recipe information
Yield
6 or more servings
Ingredients
1 1/4 cups quinoa, rinsed in a fine sieve
2 medium tomatoes, diced
1/2 cup halved yellow cherry or grape tomatoes
2 to 3 scallions, green parts only, thinly sliced
1/2 cup minced fresh parsley, or more, to taste
Juice of 1 lemon
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1/3 cup pine nuts, lightly toasted in a dry skillet
Preparation
Step 1
Combine the quinoa with 2 1/2 cups water in a small saucepan. Bring to a simmer, then lower the heat. Cover and simmer gently for 15 minutes or until the water is absorbed.
Step 2
Transfer the quinoa to a serving bowl and allow to cool to room temperature.
Step 3
Add the remaining ingredients and toss gently until well combined. Serve at room temperature.
nutrition information
Step 4
Calories: 230
Step 5
Total Fat: 10g
Step 6
Protein: 7g
Step 7
Carbohydrates: 29g
Step 8
Fiber: 3g
Step 9
Sodium: 15mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
