Here’s a nearly standard tabouleh recipe with a couple of interesting twists. Quinoa makes it fluffier and lighter than the traditional bulgur (not to mention even more nutritious), and pine nuts give it a rich flavor.

　　

Ingredients

6 or more servings

　　1 1/4 cups quinoa, rinsed in a fine sieve

　　2 medium tomatoes, diced

　　1/2 cup halved yellow cherry or grape tomatoes

　　2 to 3 scallions, green parts only, thinly sliced

　　1/2 cup minced fresh parsley, or more, to taste

　　Juice of 1 lemon

　　2 tablespoons olive oil

　　Salt and freshly ground pepper to taste

　　1/3 cup pine nuts, lightly toasted in a dry skillet

　　

Step 1

Combine the quinoa with 2 1/2 cups water in a small saucepan. Bring to a simmer, then lower the heat. Cover and simmer gently for 15 minutes or until the water is absorbed.

　　

Step 2

Transfer the quinoa to a serving bowl and allow to cool to room temperature.

　　

Step 3

Add the remaining ingredients and toss gently until well combined. Serve at room temperature.

　　

nutrition information

Step 4

Calories: 230

　　

Step 5

Total Fat: 10g

　　

Step 6

Protein: 7g

　　

Step 7

Carbohydrates: 29g

　　

Step 8

Fiber: 3g

　　

Step 9

Sodium: 15mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).