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
Ingredients
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.
Directions
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.
What's for dinner, Doc? 
I think tabbouleh is my favorite salad this looks wonderful.
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Thanks, parsley is a power house green too.
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A beautiful light dish! Love it!
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I really liked it in the lettuce cups: a 2-3 bite messy, lemony treat. They packed a lot of flavor in a little package. Of course eating it with a fork is acceptable, too.
Tracey
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Very nice 🙂 have you tried adding some Baharat or Lebanese 7 spice mix?
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Elaine,
I don’t even know what those spices look like.
😳
Tracey
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If they are not available in your local stores or online, you can always mix your own? There’s endless recipes online 🙂
If I make tabouleh, I usually add some of these spices x
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Hi Tracey, very nice lettuce cups, love quinoa.
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Thank you Cheri
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These lettuce cups are perfect for a healthy summer meal!
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