Healthy Recipes

Quinoa-Basil Tabbouleh

By Mary-Frances Heck

Makes: 4 servings

Prep: 15 mins

Total Time: 30 mins

Carb Grams Per Serving: 32


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 garlic clove
  • 3 cups basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pint cherry and/or grape tomatoes, halved
  • 1 1/2 cups torn rotisserie chicken


  1. Combine quinoa and water in a medium saucepan and bring to a boil. Cover, reduce heat to low and simmer until water is absorbed, about 15 minutes. Let cool and fluff with a fork.
  2. With a food  processor running, drop in garlic to chop. Add basil and pulse to chop. With machine running, drizzle in oil and lemon juice and process to form a coarse puree.
  3. Transfer dressing to a large bowl and season with salt and pepper. Fold in quinoa, tomatoes and chicken

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