Best Summer Quinoa Tabouli

IMG_0892Once the warm weather hits, I turn to cool, refreshing salads for lunch almost daily.  Since I’m training for a few summer triathlons, I love the amazing nutritional punch that this quinoa tabouli packs.  Nowhere else can I find this much vegetarian protein and fiber in one delicious sitting.  I find myself craving it, and it’s a toss up of what I love the most: the amazing flavor, the amazing way it makes me feel or perhaps how amazingly easy it is to prepare and enjoy for a few days.  I hope you enjoy it, too!

Best Summer Quinoa Tabouli
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups water
  • ¼ cup olive oil
  • ⅓ cup lemon juice
  • 1 tsp salt
  • ¼ tsp garlic powder
  • dash of cayenne pepper
  • ¼ cup green onions, chopped
  • ½ cup cilantro, chopped (other fresh herbs may be substituted: parsley, mint or dill are all great)
  • 1 cup of seedless cucumber, chopped
  • 1 cup of tomatoes, diced
  • Optional: your favorite salad greens and feta cheese
Instructions
  1. Rinse quinoa to remove the natural, protective saponin. If you skip this step, your dish may be bitter! In a medium saucepan, combine quinoa and water and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Let cool for 5 minutes, and fluff with a fork. Quinoa is cooked when each grain is translucent and white germ is visible.
  2. While quinoa is cooking, prepare the dressing by combining oil, lemon juice, salt, garlic powder and cayenne pepper. You can use a dressing shaker for this, or add all ingredients to a bowl and use a whisk or fork to incorporate all the ingredients well.
  3. When quinoa has cooled, combine it with the onion, fresh herbs, cucumber and tomato in a medium bowl, pour in the dressing and stir well to combine.
  4. I love to serve mine over a bed of arugula, baby kale or a spring mix and top with feta cheese, but it is delicious on it's own as a complete meal or side dish.
Notes
Adding a tablespoon of crumbled feta will add approximately 35 calories to the dish.
Serving this on a bed of greens will add 10 calories/cup of greens.
Nutrition Information
Serving size: 1 cup Calories: 208 Fat: 11 grams Carbohydrates: 24 grams Sugar: 4 Sodium: 397 mg Fiber: 3 grams Protein: 5 grams Cholesterol: 0