Another salad from Simply in Season that makes the most of summer’s bounty.
FOR PRINTABLE VERSION CLICK HERE: Whole Grain Tabouleh
1 cup quinoa (Can also use rice or bulgur or couscous)
1/4 cup Green Onions (scallions), sliced (I used chives)
2 tomatoes (chopped)
1/2 cup mint springs (I used a mix of parsley and fennel; you can use any herb)
1 cup vegetables (Use whatever you have on hand. I used summer squash, hot peppers, and cucumbers)
1 cup cooked chickpeas
2 Tbs lemon juice
2 Tbs olive oil
1. To cook quinoa, rinse and add 2 C boiling water; remove from heat and let stand until water is absorbed, about 10-20 minutes.
2. Add vegetables through chickpeas to the cooled quinoa.
3. Mix lemon juice, olive oil, salt and pepper to taste, and gently toss with the quinoa and vegetables.
Servings: 6
The Verdict: This had wonderful flavor and is very versatile, if you don’t mind straying a bit from what is traditionally considered “tabouleh.” I didn’t mind, and neither did my guests!
Nutrition Facts
Serving size: 1/6 of a recipe (7.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 252.24
Calories From Fat (25%) 63.24
% Daily Value
Total Fat 7.19g 11%
Saturated Fat 0.96g 5%
Cholesterol 0mg 0%
Sodium 160.27mg 7%
Potassium 525.32mg 15%
Total Carbohydrates 40.23g 13%
Fiber 7.61g 30%
Sugar 1.4g
Protein 9.07g 18%
This recipe shared at Ultimate Recipe Swap
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What a beautiful salad and I love how you strayed a bit from tradition- delicious! thanks for linking to Two for Tuesdays!
Christy recently posted..Two For Tuesday Vol 9
Wendy, this looks just perfect for a summer picnic! I adore salads like this! Thanks so much for sharing the real food love on the two for tuesday recipe blog hop! Alex@amoderatelife
Very nice recipe. Looks delicious.
Kitvy recently posted..Fried Brownies
I love any recipe with quinoa in it. Thanks for another rendition.
Penny recently posted..Savory Rainbow Chard Tart
MMMMMM! I love this kind of filling salads in the summer…or anytime really. Sounds fresh and tasty. Thanks so much for sharing this with Two for Tuesdays this week =)
girlichef recently posted..Querétaro-style ChoriQuesos & a GIVEAWAY a really- really awesome giveaway!
If this tastes just half as good as what it looks like it will be worth a try. Thanks for sharing.
Arnold recently posted..Fridge Tart Yskastert
Since I’m a brand-new quinoa lover, I’m ready to start branching out and trying it in recipes. This is perfect since I can’t eat wheat anyhow. Thank you for linking up with Two for Tuesday.
Butterpoweredbike recently posted..Two For Tuesday Blog Hop Volume 9
Great looking salad and great use of fresh seasonal ingredients. Love it.
Sue
Couscous & Consciousness recently posted..Orecchiette with Broccoli & Anchovy Sauce Recipe- Cooking Italy 8
What a great combination of flavors. Thanks so much for linking this to Two for Tuesdays.
Diana@Spain in Iowa recently posted..Two for Tuesdays Volume 9
This is not Tabouleh. It’s a great looking salad, but you should call it something else so people are not misguided.
I did point out that it is not traditional tabouleh – plus, since that is the title from Simply in Season, I chose to retain the title so that those who refer to my website for reviews from that cookbook can find it more easily.