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Protein Packed Salad - Quinoa Tabbouleh

Protein Powered Salad – Quinoa Tabbouleh

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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Servings

4 Servings

Ingredients

  • 1 cup 250 ml quinoa, soaked
  • 1 1/2 cups 375 ml water
  • 1 bunch cilantro chopped or run through the food processor
  • 1 bunch parsley chopped or run through the food processor
  • 1/4 50 ml basil, chopped or run through the food processor
  • 2 cups 500 ml cherry tomatoes, quartered and seeded (see tip)
  • 1 red bell pepper chopped
  • 1/2 cup 125 ml dried apricots, chopped
  • 1/3 cup 75 ml lemon juice
  • 1/3 cup 75 ml extra-virgin olive oil
  • 1/4 cup 50 ml unsalted sunflower seeds
  • 1 handful of sprouts optional
  • Sea salt to taste

Instructions

  • Rinse quinoa thoroughly in strainer under running water, massaging gently with fingers until it stops making soapy looking bubbles and water runs clear.
  • Add to saucepan of water, cover, and bring to a boil. Reduce heat and simmer covered for 15 minutes or until all the water is absorbed and the grain is soft.
  • While the quinoa is cooking, in a large mixing bowl, combine parsley, cilantro, basil, tomatoes, bell pepper, and apricots.
  • Place in bowl and add lemon juice and olive oil and mix.
  • Remove cooked quinoa from heat, remove lid and let cool for about 10 minutes. Add to the vegetables.
  • Add the sunflower seeds, sprouts, and sea salt. Stir well and serve at room temperature.
  • Photo by Catherine Farquharson
  • Excerpted from Undiet: Eat Your Way to Vibrant Health. Copy­right © 2013 Meghan Telp­ner. Pub­lished by McClel­land & Stew­art, a divi­sion of Ran­dom House of Canada Lim­ited. Repro­duced by arrange­ment with the Pub­lisher. All rights reserved