I love tabbouli, and it’s great with or without green chiles, but I’ve been focussing on lowering carbs and getting more veggies in my diet. It turns out parsley is packed with nutrients and is a major ingredient in tabbouli. I’ve always loved parsley – when I was growing up, we had a big patch of parsley growing right outside the kitchen door. I’d grab a bunch and throw it in soups, eggs, or (my favorite) parsley potatoes.
I reworked my favorite tabbouli recipe here to up the vegetables while keeping the quinoa (I’m using quinoa instead of bulgur – no gluten here) the same. This is a great combination. It is definitely light as there is about twice as much vegetable in relation to the quinoa. If it’s too light for you, you can always cut the vegetables in half, but personally, I really like it this way. Try some variations. You might come up with some interesting versions.
Hope you like this!
- 1 cup quinoa
- 2 cups boiling water
- ¾ tsp salt
- ⅓ cup lemon or lime juice
- 3 cloves garlic, crushed
- 3 tbsp olive oil
- 2 cups chopped parsley
- 2 tomatoes, diced (about 1½ cups)
- 4 green onions, chopped
- 1 cup broccoli rice (from Trader Joe's)
- 1 cup diced cucumber
- 1 cup diced red or orange bell pepper
- optional: ¼ cup diced mild green chiles
- Garnish with ¼ cup sunflower seeds
- 1 avocado, diced
- In a saucepan, bring water to a boil. Add quinoa, cover and simmer on low heat until water is absorbed 10-15 minutes. Cool.
- Add remaining ingredients, stir well, and chill. Garnish with sunflower seeds as desired and serve.