All of us must eat extra vegetation, and one option to do it’s to sub them into acquainted favorites. On this tabbouleh, quinoa and minced broccoli staff as much as substitute bulgur, and the outcomes are scrumptious. It’s gluten-free, low in carbs, and has the ever-lovable taste of broccoli, all in a lemony dressing.
Energetic time: quarter-hour Whole time: 40 minutes
Broccoli Quinoa Tabbouleh
Substances
- 1/2 cup (85g) quinoa
- 2 cups (176g) chopped broccoli
- 1/2 cup (30g) recent parsley, chopped
- 1 14-oz (439g) can cooked no-salt added chickpeas, drained
- 1 medium cucumber, seeded and chopped
- 1 medium tomato, chopped
- 1 inexperienced onion, chopped
- 1 tbsp olive oil
- 2 tbsp recent lemon juice
Instructions
In a small pot, place 1 cup water and convey to a boil.
Add the quinoa, return to a boil, then cowl tightly and cut back warmth to low for quarter-hour. Whereas the quinoa cooks, place the broccoli florets within the meals processor and pulse to mince to the scale of rice (if desired, you possibly can chop by hand.)
When the quinoa is completed, rapidly stir within the broccoli and let stand for 1 minute. Switch to a big bowl to chill.
When it’s reached room temperature, add the parsley, chickpeas, cucumber, tomato and inexperienced onion; toss to combine.
Drizzle the olive oil and lemon over the bowl and toss to coat. Serve or cowl tightly and refrigerate for as much as 3 days.
Serves: 6 | Serving Measurement: 1 cup
Vitamin (per serving): Energy: 138; Whole Fats: 3.5g; Saturated Fats: 0.5g; Monounsaturated Fats: 2g; Polyunsaturated Fats: 1g; Ldl cholesterol: 0mg; Sodium: 37mg; Carbohydrate: 23g; Dietary Fiber: 6g; Sugar: 2g; Protein: 6g
Vitamin Bonus: Potassium: 367mg; Iron: 8%; Vitamin A: 10%; Vitamin C: 65%
Initially printed January 15, 2019; Up to date March 2026
The publish Broccoli Quinoa Tabbouleh appeared first on MyFitnessPal Blog.
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