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Quinoa and Parsley Tabbouleh

High protein quinoa substitutes for traditional bulgur wheat in this flavorful quinoa and parsley tabbouleh. Tabbouli, tabouli, whichever the spelling, here is a fabulous and easy summer salad.

Quinoa and Parsley Tabbouleh in glass bowl

Tabbouli salad, which is sometimes served warm, is from the Middle East. The usual mix-ins include chopped tomatoes, onions, parsley, mint and lemon juice. We found arugula and carrots in our farm share box this week so they became part of this quinoa variation of wheat tabbouli.

Quinoa is considered a complete protein because it contains all 8 essential amino acids. It’s also higher in unsaturated fats and lower in carbohydrates than most grains. Although I used regular quinoa this time, red and tri-color quinoa will add even more color to this salad.

Quinoa and Parsley Tabbouleh salad holds up for hours, so it’s a good choice for potluck dinner.

Remember to rinse the quinoa well as this will get rid of the saponin it contains.  Saponin is a natural pesticide quinoa produces so birds won’t eat it. It doesn’t harm humans; it just makes the quinoa bitter if not rinsed well. Update: I learned recently that quinoa sold commercially has already been rinsed.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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5 from 1 vote (1 rating without comment)

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