Quinoa Cilantro Tabbouleh – An easy and nutritious salad

Quinoa cilantro tabbouleh with smoked salmon

One of my favorite summer salads, quinoa cilantro tabbouleh is nutritious, simple to make and pairs easily with other ingredients as a side dish or entree.

Quinoa cilantro tabbouleh with smoked salmon




Quinoa seeds are a good source of complete protein for vegeterians, offering eight grams of low fat, cholesterol-free protein per cup. So, this salad makes a great entree. Toss with sauteed tofu, grilled shrimp, chicken breasts, smoked salmon or your favorite protein for a real treat.

Quinoa cilantro tabbouleh

A twist on a Mediterranean favorite, swap parsley with cilantro and cous cous with quinoa.

Course Main, Side
Cuisine Mediterranean Fusion
Servings 6 people
Author tuttysan

Ingredients

  • 1 cup red quinoa or 1/2 each of white and red quinoa
  • 2 limes juiced
  • 2 tbsp olive oil extra virgin
  • 1 cup onions chopped
  • 1 bunch fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 2 tomatoes chopped
  • 1 large cucumber seeded, peeled and chopped
  • 1 tspn salt
  • 1 dash black pepper to taste
  • 1 1/2 cups water

Instructions

  1. In a rice cooker or stove top, combine the washed dry quinoa with water, one tablespoon of olive oil and 1/2 teaspoon of salt. Bring to a boil, cover and simmer on low until quinoa sprouts and becomes tender (about 15-20 minutes). Set aside and chill.

  2. Combine the chopped vegetables, quinoa, salt and pepper to taste and half the lime juice in a large bowl. Add one tablespoon of olive oil and toss. Add more lime to taste.

  3. Refrigerate and serve chilled. Enjoy!

By tuttysan

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