Fresh, colorful and satisfying, this Quinoa Tabbouleh combines fiber-rich whole grains and crisp veggies for an easy, nourishing meal or side.
Instructions
- Prepare quinoa per package instructions. (Typically, 1 cup of uncooked quinoa plus 2 cups of water). Place lid over quinoa on high heat until it starts to boil. Once boiling, take lid off and reduce heat to low-medium until the water gets absorbed and the quinoa starts to “pop.”
- While the quinoa is cooking, dice the bell peppers, cucumbers, red onion, cherry tomatoes and mix into a large bowl and set aside.
- Add sundried tomatoes and 2 tablespoons of the oil from the sundried tomato jar, and the rinsed can of chickpeas to the bowl of vegetables
- When quinoa has cooled off, add to the bowl of vegetables and mix until all ingredients have combined.
- Sprinkle feta cheese throughout bowl.
- Serve over shredded purple cabbage, add 1 Tablespoon of Italian dressing on top and enjoy!
Credit:
Recipe submitted as part of a diabetes-friendly recipe contest hosted in partnership with the Academy of Nutrition and Dietetics Diabetes Dietetic Practice Group.
