This delicious and healthy twist on a traditional Middle Eastern parsley salad features protein-rich quinoa, cranberries, sunflower seeds and crisp fennel.

Source: Midwest Living

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Recipe Summary

hands-on:
35 mins
total:
50 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse quinoa well in a fine-mesh sieve. Add to a medium saucepan; cook and stir over medium heat until dry and lightly toasted, about 5 minutes. Add the water; bring to a boil. Reduce heat to medium-low; simmer, covered, until quinoa is tender, about 15 minutes. Spread onto a baking sheet to cool.

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  • In a medium serving bowl, whisk together lemon juice, oil, garlic, mint, salt, allspice and pepper.

  • Add parsley, fennel, scallions and cooled quinoa to bowl; toss well. Fold in cranberries and sunflower seeds; season with additional salt, to taste. (The tabbouleh will keep well in the fridge for a couple of days for leftover lunches.)

Nutrition Facts

202 calories; fat 13g; cholesterol 0mg; saturated fat 2g; carbohydrates 19g; mono fat 7g; poly fat 3g; trans fatty acid 0g; insoluble fiber 4g; sugars 5g; protein 5g; vitamin a 3669IU; vitamin c 61.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.2mg; folate 113.2mcg; vitamin b12 0mcg; sodium 494mg; potassium 456mg; calcium 85mg; iron 3.8mg.
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