All of us must eat extra crops, and one method to do it’s to sub them into acquainted favorites. On this tabbouleh, quinoa and minced broccoli workforce 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 Complete time: 40 minutes

Broccoli Quinoa Tabbouleh

Components

• 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 produce to a boil.

Add the quinoa, return to a boil, then cowl tightly and scale 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 may chop by hand.)

When the quinoa is finished, shortly 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

Diet (per serving): Energy: 138; Complete 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

Diet Bonus: Potassium: 367mg; Iron: 8%; Vitamin A: 10%; Vitamin C: 65%

Initially revealed January 15, 2019; Up to date March 2026

The submit Broccoli Quinoa Tabbouleh appeared first on MyFitnessPal Blog.

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