Quinoa Tabbouleh Salad

This quinoa tabbouleh salad is a little different from your average tabbouleh because:

A) I use quinoa instead of bulgur for it’s nutritional values. (Low glycemic, gluten-free packed with fiber!)
B) I use chopped spinach instead of parsley, and add diced cucumbers and crumbled goat cheese for additional flavor.
C) I like to serve it with a side of pita chips and use it as a dip!

Ingredients

1 cup quinoa, cooked
½ cup tomato, diced
½ cup cucumber, diced
½ cup spinach leaves, chopped
¼ cup crumbled goat cheese
2 tbsp white onion, diced
1 tsp lemon juice
1 tbsp olive oil
Sea salt and pepper, to taste

Instructions

Combine ½ cup uncooked quinoa with 3 cups of water in a medium pot.
Bring to a boil, then reduce to medium heat and cook for about 30 minutes, stirring occasionally, until quinoa is soft.
Once quinoa is cooked, transfer to a bowl and stir in the vegetables, lemon juice and olive oil, then season with sea salt, pepper and garlic powder.
Top with goat cheese and serve with a side of pita chips.

Comments

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