Quinoa Tabbouleh Salad

published by Dr. Marcantel on July 26th, 2010 Print this page

by Chuck Watson

Gluten-free and packed with protein!

We borrowed this recipe from the Costco Connection website. Chuck Watson is the president of Earthly Delights, which sells juices and grains. According to the website and Watson, “Quinoa (pronounced keen-wha), a 100 percent whole grain, is certified gluten-free and growing in popularity, even in the non-gluten-free community…Quinoa is a complete source of protein, low on the glycemic index and high in amino acids. ‘Quinoa is easy,’ says Watson. ‘Put it in a rice cooker and it’s virtually foolproof.’ Quinoa can be a healthy (and delicious) replacement for rice or couscous. The protein content makes it more filling, and it is easy to digest.”Quinoa Tabbouleh Salad

1 cup cooked quinoa (follow cooking instructions on pkg)*
3 tomatoes, chopped and diced
1/4 c. fresh parsley, minced
1/4 c. fresh mint, minced
1 small red onion, diced
3 to 4 tablespoons olive oil
salt and pepper to taste

*I use red quinoa from Trader Joe’s–Dr. M.

Combine ingredients in a small- to medium-size bowl and toss gently. Refrigerate for at least one hour, tossing occasionally (2 to 3 times) to recombine ingredients. Serve chilled. Serves 4.

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