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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Ingredients

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Directions

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  • 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; 13 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 494 mg sodium. 456 mg potassium; 19 g carbohydrates; 4 g fiber; 5 g sugar; 5 g protein; 0 g trans fatty acid; 3669 IU vitamin a; 62 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 0 mcg vitamin b12; 85 mg calcium; 4 mg iron;

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