Quinoa (pronounced “keen-wah”) cooks more quickly than most whole grains and is a great substitute for bulgur in this twist on a traditional tabbouleh salad. Using quinoa adds fiber and protein to the dish, and lemon juice and herbs give it bright, fresh flavor. This is a wonderful addition to any BBQ, and is a great “make ahead for the week” dish because it lasts well in the fridge for 3-5 days and gets more flavorful over time. I recommend using halved or quartered baby tomatoes for best flavor until the big ones are in season.
Nutrition Information: 233 calories; 13 grams fat, 0 grams saturated fat; 6 grams protein; 24 grams carbohydrate, 4 grams fiber, 3.2 grams sugar, 0 grams added sugar, 211 mg sodium.