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Quinoa Tabbouleh Salad
The bright avors of lemon and herbs pair nicely
with the nuttiness of the quinoa.
Makes 6 cups
4 cups steamed quinoa*
½ cup packed fresh parsley leaves,
chopped
½ cup packed fresh mint leaves, chopped
2 cups cherry tomatoes, halved
1½ cups cucumber, cut into ½-inch dice
(about ½ English cucumber)
1
½ teaspoons kosher salt
½ teaspoon freshly ground pepper
3 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
*See steaming guide on page 10 for directions.
1. Combine the quinoa, parsley, mint, cherry
tomatoes, cucumber, salt, pepper, lemon juice
and olive oil all together in a large bowl so
ingredients are thoroughly combined.
2. Taste and adjust seasoning as desired.
Nutritional information per serving (based on 12 servings):
Calories 132 (39% from fat) • carb. 18g • pro. 4g
chol. 0mg · fat 6g • sat. fat 1g • sod. 304mg
• calc. 24mg • fiber 2g
White Bean Salad
Makes about 3 cups
2 cups steamed white beans*
½ small red onion, finely chopped (about
1
⁄3 cup)
½ medium red bell pepper, finely chopped
(about
2
⁄3 cup)
½ cup fresh parsley leaves, chopped
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
Pinch freshly ground black pepper
1 to 2 pinches crushed red pepper (optional)
2 tablespoons goat cheese, crumbled
*See
steaming guide
on page 10 for directions.
1. Put all of the ingredients, except for the goat
cheese, into a medium mixing bowl. Toss to
fully combine. Sprinkle with the goat cheese
and gently stir to combine.
2. Taste and adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 117 (11% from fat) • carb. 17g • sugars 1g
• pro. 7g • fat 3g • sat. fat 1g • chol. 1mg • sod. 206mg
• calc. 15mg • fiber 4g
19
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