QUINOA TABOULI
Tabouli is a fresh herb salad usually made with bulgur wheat. Here I make it with quinoa, a protein-rich seed that "pops" when you bite into it. Quinoa gives this side dish a lot of nutritional bang for your buck. You can also add a few pieces of leftover chicken or pork to turn tabouli into a meal. It also works well as a vegetarian main dish. Tabouli is hearty enough to stand up to rich meats, but the herbs and lemon juice give it a freshness that pairs well with fish and poultry, too. Whether you make it for dinner, a picnic, or a brown-bag lunch, this make-ahead-friendly recipe hits a lot of notes.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Rinse the quinoa under cold water in a fine-mesh sieve. Turn it out into a large microwave-safe bowl and add the water. Cover and microwave on high for 9 minutes. Set aside for 2 minutes and then carefully uncover and fluff with a fork. The quinoa should have a tender snap when you bite it - if it doesn't, cover and microwave for up to 1 minute longer.
- Stir the parsley, cilantro, mint, tomatoes, and scallions into the quinoa. Whisk the lemon zest and juice with the olive oil, salt, and pepper in a small bowl to make a vinaigrette and pour it over the quinoa. Cover the bowl with plastic wrap and set aside at room temperature for 1 hour for the flavors to combine before serving.
ALISON'S QUINOA TABOULI
This recipe uses quinoa instead of the traditional cracked wheat, and it has a lighter texture which I like. It also uses less olive oil than other tabouli recipes.
Provided by hotdishmama
Categories Grains
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix ingredients together and serve.
- garnish with sprig of parsley.
Nutrition Facts : Calories 383.6, Fat 9.1, SaturatedFat 1.2, Sodium 28.9, Carbohydrate 63.3, Fiber 8.6, Sugar 3.7, Protein 14.2
QUINOA TABOULI
I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgar as the base of this Mediterranean-Middle Eastern salad.
Provided by justcallmetoni
Categories Grains
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
- Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
- While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
- Stir in cooked quinoa and salt. Mix well.
- Let tabouli sit in the refrigerator for a day to blend flavors.
- Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.
Nutrition Facts : Calories 356, Fat 21.1, SaturatedFat 2.9, Sodium 28.4, Carbohydrate 36.5, Fiber 5.8, Sugar 4, Protein 8.1
A HEALTHY QUINOA TABOULI
This easy quinoa tabouli meal is best paired with white wines, whether for lunch or dinner. Quinoa is increasingly easy to find these days. It's indigenous to the Americas and has a nutty flavor. Unlike Orzo, Couscous or bulgur wheat, Quinoa is gluten-free. Quinoa is a whole grain that is rapidly growing in popularity due to its many health benefits. The quinoa plant itself is more similar to beetroots and spinach. People can eat both the seeds and leaves of this versatile, nutritious plant. Quinoa has a high fiber content compared with other grains.
Provided by winosity.app
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and drain the quinoa under cold water.
- In a saucepan, cook the quinoa in the vegetable stock for 10 minutes.
- Fluff the quinoa with a fork and put it in a bowl.
- Finely chop the parsley, spring onions and add it to the quinoa.
- Slice the cherry tomatoes into quarters and toss with the quinoa.
- Add some olive oil, lemon juice, salt, and pepper and mix.
Nutrition Facts : Calories 828.5, Fat 59.8, SaturatedFat 8.2, Sodium 42.8, Carbohydrate 62.3, Fiber 8.9, Sugar 2.9, Protein 14.5
QUINOA TABOULI(TABBOULEH)
Tabouli using quinoa(pronounced keen-wa), a great South American grain, instead of bulgur or couscous. This Mediterrean/Middle Eastern salad is PACKED with flavor and simple to make! This salad is meant to be served chilled, but I normally can't wait that long, and end up eating it while it's still a little warm. It also tastes better the second day. And don't forget to rinse the quinoa!
Provided by Mrs.R
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- THOUROUGHLY rise quinoa in cold water! This is very important, or else you will be left with a bitter taste!
- Bring the chicken broth to a boil and add salt and quinoa.
- Reduce heat, cover and cook on low for 12-15 minutes.
- Allow quinoa to cool.
- Combine all other ingredients, and once quinoa is cooled, toss and enjoy!
Nutrition Facts : Calories 358.3, Fat 17.1, SaturatedFat 2.4, Sodium 566.7, Carbohydrate 43.9, Fiber 6.3, Sugar 6.5, Protein 10.9
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