Sunday, May 24, 2015

Recipe: Quinoa Tabbouleh

Ingredients:

  • 1 cup quinoa
  • 1 lemon, juiced and zested
  • 2 tablespoons olive oil
  •  ½ English cucumber, diced
  • 1 can chickpeas, rinsed and drained
  • 1 pint cherry tomatoes, halved (optional)
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh dill

Directions: 

  1. Cook quinoa per package instructions, let cool.
  2. Combine remaining ingredients.
Culinary Nutritionist, Dietitian for the Philadelphia Phillies
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