When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh, and now we make it all the time.
—JENNIFER KLANN CORBETT, OR
PREP: 35 MIN. + CHILLING • MAKES: 8 SERVINGS
2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
2. Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.
NOTE Look for quinoa in the cereal, rice or organic food aisle.
PER SERVING 3/4 cup equals 159 cal., 5 g fat (1 g sat. fat), 0 chol., 255 mg sodium, 24 g carb., 4 g fiber, 6 g pro. Diabetic Exchanges: 1 1/2 starch, 1 fat.