Quinoa Tabbouleh in Lettuce Cups


Quinoa Tabbouleh Lettuce Cups

Quinoa Tabbouleh Lettuce Cups

This is a simply delicious way to add a tangy antioxidant punch to a Summer BBQ. Parsley and tomatoes are loaded with antioxidants and fiber. Lemon gives you a burst of tangy Vitamin C and quinoa provides a complete vegan protein source. I’m taking these to http://www.FiestaFriday.net where you can find new and exciting recipes every Friday.

Quinoa Tabbouleh Lettuce Cups


1/2 cup quinoa
1 cup water or vegetable broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2-4 tablespoons lemon juice, juice of 1-2 lemons to taste
1 bunch curly parsley, chopped
1 small tomato, chopped
1 cup chopped cucumber
Iceberg or butter lettuce cups for serving, optional.

Rinse and drain quinoa. Combine with water or broth, salt if using water. Bring to a boil, reduce heat and simmer about 20 minutes until water is mostly absorbed. Drain and let cool. Combine quinoa with remaining ingredients and toss. Adjust seasonings. I like my parsley salad to be very tangy with bold lemon flavor. I served these in small lettuce cups for a bright fresh appetizer while waiting on the grilled chicken.
Add chickpeas, feta for protein or serve with grilled chicken or fish as a side dish.

10 responses to “Quinoa Tabbouleh in Lettuce Cups

  1. I think tabbouleh is my favorite salad this looks wonderful.


  2. A beautiful light dish! Love it!


  3. Very nice 🙂 have you tried adding some Baharat or Lebanese 7 spice mix?

    Liked by 1 person

  4. Hi Tracey, very nice lettuce cups, love quinoa.

    Liked by 1 person

  5. These lettuce cups are perfect for a healthy summer meal!

    Liked by 1 person

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