1 cup quinoa
Pinch of salt
2 cups chopped parsley
½ – 1 cup chopped mint
1 ½ cups chopped seedless cucumber
½ – 1 cup chopped tomato
2-3 tablespoons olive oil
¼ cup lemon juice, or more to taste
Salt and pepper, to taste
2 tablespoons olive oil, optional
1. Rinse the quinoa to remove any saponin, which can make it taste bitter. Add quinoa and two cups of water to a saucepan; bring to a boil. Add salt; reduce heat and cover for about 15 minutes.
2. Turn off heat; let quinoa stand for about 5 minutes, then fluff with a fork. Let cool.
3. Add quinoa, parsley, mint, cucumber, and tomato to a mixing bowl; mix until combined.
4. Add olive oil and lemon juice, plus salt and pepper to taste. Chill until serving.
5. Toss mixed greens with olive oil, if using. Top with tabbouleh and hummus.
Why Should You Eat This?
Going meatless – even if it’s just once a week — has major health and environmental payoffs (it can reduce your saturated fat intake by 15%, enough to reduce the risk of heart attacks, stroke, cancer, and obesity; in terms of the environment, it greatly reduces our carbon footprint).
By replacing the typical bulgur used in traditional tabbouleh recipes with quinoa, the protein content is boosted dramatically: quinoa contains 8 grams per serving, compared to bulgur’s 4 grams. Quinoa also contains more copper, magnesium, phosphorus, folate, zinc, and iron; it’s also gluten-free. (But don’t discount bulgur: it contains about half the calories of quinoa, cup for cup, and boasts more fiber).
What quinoa lacks in fiber, hummus makes up for: chickpeas are rich in slow-digesting complex carbohydrates that help maintain steady blood sugar levels, reduce hunger, and promote satiety. And even with its rich, creamy taste, almost all of the fat it contains come from healthy sources, like olive oil and tahini, that provide omega-3 fatty acids.