- 1 cup uncooked quinoa (red, black, regular…doesn’t matter)
- 1 ¼ cup water
- White onion, peeled but not cut
- Salt and pepper to taste
- 2 T olive oil
- ½ cup finely chopped flat leaf parsley
- ¼ cup finely chopped green onion
- Juice of one lemon
In a bowl, cover quinoa with water (not the 1 ¼ cup of water listed in ingredients, just use however much water it takes to cover the quinoa); let sit for at least 15 minutes and then drain
In a sauce pan, place 1 ¼ cup water, the whole, peeled white onion and the drained quinoa. Bring to a boil then cover and simmer for around 15 minutes…or until all the water has been absorbed. Discard the white onion.
Fluff the quinoa with a fork and let cool uncovered till it is (preferably) room temperature
Add your parsley, green onion and olive oil and give a good stir.
Add salt, pepper and lemon juice to your liking!
The quinoa tabbouleh is best if you let it get cold in the refrigerator and I love it served on salad (especially kale salad) or it’s great for stuffing various things ie tomatoes or acorn squash.
If you break this recipe up into 6 servings, according to MyFitnessPal.com, one serving will have 161 calories; 22 grams of carbs, 6 grams of fat and 4 grams of protein