Quinoa stands in for traditional bulgur in this gluten-free grain salad. Like the original, it’s packed with parsley, which detoxes the kidneys and prevents water retention. The light, lemony dressing loosens mucus and draws toxins from the liver.
Gluten Free, Vegan, Quick
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Lemony Quinoa Tabbouleh
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Ingredients
- 1 cup quinoa well rinsed and drained
- 1 1/2 cups water
- 3/4 cup parsley finely chopped
- 4 scallions thinly sliced crosswise
- 1 cup grape tomatoes or cherry tomatoes halved
- 2 tablespoons minced fresh mint
- Juice of 1/2 lemon about 2 tablespoons
- 1 large clove garlic pressed
- 2 tablespoons olive oil
- Cayenne pepper to taste
Instructions
- Combine quinoa and water in a medium saucepan; bring to a boil, reduce heat, cover, and cook on medium-low for 20 minutes, or until all water is absorbed and quinoa is fluffy. Transfer to a plate to cool.
- Combine parsley, scallions, tomatoes, and mint in a medium bowl; stir in cooled quinoa. In a small bowl, whisk together lemon juice and garlic. Whisk in olive oil and season to taste with cayenne pepper and sea salt. Pour dressing over quinoa mixture and toss well. Serve immediately, or refrigerate for 1–2 hours and serve chilled.
Recipe Notes
Nutrition Facts
Lemony Quinoa Tabbouleh
Amount Per Serving
Calories 237
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 13mg
1%
Total Carbohydrates 32g
11%
Dietary Fiber 5g
20%
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 237 cal, 9g fat (6g mono, 2g poly, 1g sat), 0mg chol, 7g protein, 32g carb, 5g fiber, 13mg sodium
