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.