Gluten-free quinoa stars in tasty tabbouleh
Introduce healthy quinoa into your gluten-free diet with this tasty tabbouleh. This ancient Aztec grainlike seed is packed with protein and has a nutty flavor. Be sure to buy it pre-rinsed or rinse it first to prevent a bitter flavor.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 ½ cups cooked quinoa
2 cups seeded and diced tomatoes
1 cup diced seeded cucumber
1 cup chopped fresh flat leaf parsley
½ cup chopped onion
3 tablespoons chopped fresh mint
1 large garlic clove, chopped
Juice of 1 fresh lemon
2 tablespoons olive oil
½ teaspoon black pepper
1. Combine quinoa, tomatoes, cucumber, parsley, onion, mint, garlic and black pepper.
2. Mix lemon juice, olive oil and add to tabbouleh.
3. Toss until well mixed.
Makes 6 servings
Calories: 131
Protein: 3 g
Carbohydrate: 17.5 g
Fat: 5.5 g
Saturated fat: 0.7 g
Dietary fiber: 3 g
Sodium: 144 mg
Calcium: 75.6 mg
Learn more about our editorial process.
Reel in the brain food with this tempting white fish dish
This easy, no-cook blended treat is sure to please
This pasta salad is anything but ordinary
Makes a great side dish or comfort food snack
A flavorful take on your favorite fall and winter vegetable
Ditch the white flour but keep the flavor
Your metabolism may torch 1,300 to 2,000 calories daily with no activity
A gentle touch in all the right places may help drain your sinuses
