It's been really fun to make healthy versions of ethnic food that I love. Eating healthy at home saves you a ton of money and is much much healthier... but it doesn't have to be boring! Tracy, Ed and I had a feast one night last week with this Tabbouleh salad and homemade hummus!
Ingredients
Serves 11/2 cup quinoa (uncooked)
1/3 cup parsley (coarsely chopped)
juice of 1 lemon
1 cup low-sodium vegetable broth (or water)
1 tomato, diced
1 cucumber, diced
2 green onions, sliced
2 cups baby spinach (salad bed)
salt and pepper to taste
Instructions
Combine quinoa in a saucepan with 1 cup water or vegetable broth. Cover, bring to a boil and reduce to low, simmering until water has evaporated and quinoa is fluffy, about 15 minutes. Once quinoa is cooked, let cool then mix with parsley and lemon juice (start with half of the lemon). Stir, and then mix in cucumber, tomatoes, green onions plus salt and pepper before serving. Serve over a bed of spinach, or chop spinach and mix it in. Add more lemon juice as desired.
Per serving: 381 calories, 5.8g fat, 70.3g carbohydrates, 10.6g fiber, 7.8g sugars, 16.7g protein
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