We all need to eat more plants, and one way to do it is to sub them into familiar favorites. In this tabouli, quinoa and minced broccoli team up to replace bulger, and the results are delicious. It’s gluten-free, low in carbs, and has the ever-lovable flavor of broccoli, all in a lemony dressing.
Broccoli Quinoa Tabbouleh
- 1/2 cup (85g) quinoa
- 2 cups (180g) chopped broccoli
- 1/2 cup (30g) fresh parsley, chopped
- 1 14-ounce can (398ml) cooked no-salt added chickpeas, drained
- 1 medium cucumber, seeded and chopped
- 1 medium tomato, chopped
- 1 green onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
In a small pot, place 3/4 cup (175ml) water and bring to a boil. Add the quinoa, return to a boil, then cover tightly and reduce heat to low for 15 minutes. While the quinoa cooks, place the broccoli florets in the food processor and pulse to mince to the size of rice. (If desired, you can chop by hand)
When the quinoa is done, quickly stir in the broccoli and let stand for 1 minute. Transfer to a large bowl to cool. When it’s reached room temperature, add the parsley, chickpeas, cucumber, tomato and green onion; toss to mix. Drizzle the olive oil and lemon over the bowl and toss to coat. Serve or cover tightly and refrigerate for up to 3 days.
Serves: 6 | Serving Size: 1 cup
Nutrition (per serving): Calories: 195; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 62mg; Carbohydrate: 28g; Dietary Fiber: 8g; Sugar: 1g; Protein: 9g