We all need to eat more plants, and one way to do that is to add them to our known favorites. In this tabbouleh, quinoa and chopped broccoli work together to replace bulgur and the result is delicious. It’s gluten-free, low carb, and has the everlasting flavor of broccoli, all in a lemony dressing.
Active time: 15 minutes Total time: 40 minutes
Broccoli quinoa tabbouleh
Ingredients
- 1/2 cup (85g) quinoa
- 2 cups (176 g) chopped broccoli
- 1/2 cup (30 g) fresh parsley, chopped
- 1 14-oz (439 g) can no-salt-added cooked chickpeas, drained
- 1 medium cucumber, seeded and chopped
- 1 medium tomato, chopped
- 1 spring onion, chopped
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
Directions
In a small pot, add 1 cup of water and bring to a boil.
Add the quinoa, bring to the boil again, cover tightly and reduce the heat to low for 15 minutes. While the quinoa is cooking, add the broccoli florets to the food processor and pulse until they are the size of rice (you can also chop them by hand if you prefer).
When the quinoa is ready, quickly stir in the broccoli and let stand for 1 minute. Transfer to a large bowl to cool.
When it reaches room temperature, add parsley, chickpeas, cucumber, tomato, and scallion; Toss to mix.
Drizzle olive oil and lemon over the bowl and stir to combine. Serve or cover tightly and refrigerate for up to 3 days.
Servings: 6 | Serving Size: 1 cup
Nutritional value (per serving): Calories: 138; Total fat: 3.5g; Saturated fat: 0.5g; Monounsaturated fat: 2 g; Polyunsaturated fat: 1 g; Cholesterol: 0mg; Sodium: 37 mg; Carbohydrates: 23g; Fiber: 6g; Sugar: 2g; Protein: 6g
Nutritional bonus: Potassium: 367 mg; Iron: 8%; Vitamin A: 10%; Vitamin C: 65%
Originally published January 15, 2019; Updated March 2026
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