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Tabbouleh Salad (with Quinoa)

This healthy recipe comes from NDSU Extension Service.


  • 3 c. cooked quinoa (1 c. dry quinoa makes 3 c. cooked)
  • 1/2 c. fresh lemon juice (about 2 medium lemons)
  • 2 Tbsp. olive oil
  • 1/4 c. chopped parsley
  • 1/2 tsp. minced garlic (if desired)
  • 1/4 tsp. salt
  • Black pepper (freshly ground if available) to taste
  • 1 (14.5-oz.) can chickpeas, drained and rinsed
  • 1 large tomato, diced
  • 1 medium cucumber, diced


Prepare quinoa following the directions on the package. This is the typical procedure: Rinse 1 cup of quinoa in a fine-meshed strainer under cold running water; drain well. If desired, toast quinoa in a skillet (without oil) before cooking to impart a roasted flavor. Heat 2 cups of water to boiling and then add 1 cup quinoa. Reduce heat and simmer for 15 minutes or until water is absorbed and grains are translucent. Rinse and then squeeze the lemons. Mix lemon juice with olive oil, chopped parsley, garlic (if desired), salt and pepper. Combine all ingredients in a bowl and toss. Refrigerate at least two hours to allow flavors to meld.

Makes 8 servings.

Per Serving: about 160 calories, 5 grams (g) of fat, 24 g carbohydrate, 3 g fiber, 5 g protein and 190 mg sodium

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