Quinoa Tabbouleh with Corn and Chia
By Tracey Seaman
Tabbouleh, a Middle Eastern dish that gained popularity in the 1990s, is back with a vengeance this year. We’ve made ours gluten-free, packed it with protein-bursting quinoa, and added chia seeds for even more of a nutritious boost.
Quinoa Tabbouleh with Corn and Chia
SERVES
6PREP TIME
00 minCOOK TIME
00 minIngredients
1 cup quinoa
2 tablespoons chia seeds
¼ cup plus 2 tablespoons extra-virgin olive oil
1½ cups diced ripe tomatoes (2 medium)
1 cup chopped flat-leaf parsley
¾ cup freshly cut corn (from 1 large ear)
2 scallions, trimmed and very thinly sliced
2 tablespoons fresh lemon juice
1 garlic clove, minced
Sea salt and freshly ground pepper
Directions
Cook the quinoa according to package directions, then spread on a towel and let cool. Transfer the quinoa to a bowl and stir in the chia seeds and 2 tablespoons of the oil. Cover and refrigerate for 1 hour or overnight.
Add the tomato, parsley, corn and scallion and toss well. In a small bowl, mix the lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon pepper; using a fork, mix in the remaining oil. Pour the dressing over the tabbouleh, toss well and season to taste.
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