Simplicity Saturday – Quinoa Tabouleh

By Jenn Pike | July 23, 2016

Try this simple, quick and delicious recipe for a quick side dish to serve with either fish or lean poultry or go full vegetarian but having this yummy dish with a large green salad or stuffed into a wrap. By adding the beans in and substituting the quinoa for tabouleh’s usual couscous, you gain extra valuable protein, B vitamins and fiber!

Quinoa Tabouleh

  • 1 1/2 cups cooked quinoa (this is a whole grain, and is the highest protein source of all grains. Either buy it in a box from Casbah at all major grocers or Costco or Nature’s Emporium and the Bulk Barn)
  • 1 can, well rinsed, organic chickpeas or black beans
  • 1 medium cucumber finely chopped
  • 2 medium tomatoes, diced
  • 1 1 /2 cups chopped fresh parsley
  • 1/4 -1/2 cup chopped fresh mint leaves
  • 2 garlic cloves, minced
  • 1/8 cup flax oil with 1/8 cup olive oil
  • 2 tbsp lemon juice
  • sea salt and ground black pepper to taste

What a perfect addition to a summertime meal. Keep it simple this Saturday and enjoy!

Posted in Nutrition, Recipes