Quinoa Tabbouleh (Gluten-Free) High-Protein


Lemon zest and fresh mint add a boost of flavor

Step 1. Cook the quinoa. Transfer 1 cup to a fine-mesh strainer. Run cold water over it until the water runs clear. Transfer to a medium saucepan with 1 ¾ cups water. Bring to a boil before reducing the heat. Cover and simmer for 15 minutes. Remove from the heat and let sit covered for 5 minutes. Fluff with a fork. Transfer to a large rimmed sheet and spread to cool.

Step 2. (optional). Roast the chickpeas. Preheat the oven to 425ºF. Place the chickpeas onto a large rimmed sheet. Toss with a drizzle of olive oil, paprika, cayenne, and garlic powder. Roast for about 15 minutes, or until golden brown. Set aside to cool.

Step 3. Make the dressing: Whisk the olive oil, garlic, lemon zest, and lemon juice in a small bowl. Grate or press the garlic into the bowl. Season with salt and pepper to taste.

Step 4. In a large bowl, mix the quinoa, chickpeas, cucumber, tomatoes, olives, and green onion. You can prep this part ahead of time.

Step 5. Add the parsley, mint, and dressing for serving. Mix well to combine.

Storage: Refrigerate leftover Quinoa Tabbouleh Salad in an airtight container for up to 4 days.

Full Recipe: CookingForPeanuts.com