Red Quinoa Tabbouleh

Featured in the Honolulu Star-Advertiser on August 3, 2011.



1/3 cup extra-virgin olive oil
2 cloves garlic, finely minced
2 cups cooked red quinoa (available at health food stores)
1 cup cooked garbanzo beans (dried or canned)
1/2 cup red onion, finely diced
1 pint cherry tomatoes, quartered
1 bunch cilantro, finely chopped (about ½ cup)
1 bunch mint, finely chopped (about ½ cup)
Juice from one lemon (about ¼ cup)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped black olives


In a small bowl, combine olive oil and garlic; set aside to infuse garlic flavor in oil. In a medium bowl, combine quinoa, garbanzo beans, onion, and tomatoes. Add mint and parsley to quinoa mixture. Mix in lemon juice, oil-garlic mixture, and salt and pepper, coating salad evenly. Top with chopped olives. Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
200 calories, 11 g fat, 1.5 g saturated fat, 0 mg cholesterol, 100 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g sugar, 5 g protein


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