We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, appetizer
Yield 6 appetizer spread servings, 4 salad servings
Number Of Ingredients 10
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
QUINOA TABBOULEH SALAD
- Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian High Fiber Lunch Quinoa Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
- Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
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2020-09-24 · Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 2 cups water and ¼ teaspoon kosher salt. …
- Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
- To do this quickly, dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature. Or, you can make the quinoa in advance and let it sit at room temp or refrigerate until serving (it cools fastest spread on a baking sheet).
- Finely chop the parsley and mint. Thinly slice the green onions. Finely chop the tomato, removing the core and seeds. Finely chop the cucumber (if you’re using a standard cucumber and not English cucumber, remove the seeds too.)
- Juice the lemon and whisk it together with the olive oil. In a large bowl, toss the quinoa and vegetables with the dressing, kosher salt and pepper. Taste and adjust flavors as necessary. Serve immediately or refrigerate for 3 to 4 days.
QUINOA TABBOULEH SALAD - TASTY GLUTEN FREE TABBOULEH
2018-04-07 · Ingredients 3/4 cup uncooked quinoa 2 bunches fresh flat-leaf parsley, stemmed and minced (about 1 1/2 cups minced) 2 bunches fresh mint, stemmed and …
- Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.Spread quinoa in the bottom of a stainless steel skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, until the moisture is gone.
- Continue to cook the quinoa over medium heat, stirring frequently, for roughly 10 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.
- Pour quinoa into saucepan along with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer and cover the pan.
QUINOA TABBOULEH | FEELGOODFOODIE
2019-01-08 · Add the quinoa to a pan and toast it stirring frequently on medium-high heat until you start to hear the quinoa pop and the color becomes golden brown. Add 1 cup of water, bring the mixture to a boil, then reduce to a simmer and cook covered until the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa …
- Add the quinoa to a pan and toast it stirring frequently on medium-high heat until you start to hear the quinoa pop and the color becomes golden brown. Add 1 cup of water, bring the mixture to a boil, then reduce to a simmer and cook covered until the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa rest for 5 minutes. Fluff and allow to cool at room temperature.
- In a large place, place the chopped parsley, chopped mint leaves, green onions and tomatoes. Add the quinoa and pour the dressing into the bowl. Stir gently to combine. Serve at room temperature or cold.
LEBANESE TABBOULEH SALAD | FEELGOODFOODIE
2020-01-08 · Kale Tabbouleh Salad; Quinoa Tabbouleh; Cauliflower Tabbouleh; More Lebanese salads: Lebanese Fattoush Salad; Tomato Avocado Cucumber Salad; Chicken Shawarma Salad; If you’ve tried this healthy-ish feelgood Lebanese Tabbouleh Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe …
- In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
- Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
- Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
QUINOA TABBOULEH SALAD - 2 SISTERS RECIPES BY ANNA AND LIZ
2021-06-13 · Need an easy salad recipe the whole family will devour? Our Quinoa Tabbouleh Salad is made with diced tomatoes, fresh herbs, diced cucumber, and cooked quinoa and tossed with a tangy …
- Cook the quinoa with water in a 2-quart saucepan. Bring the water to a boil, cover with a lid and simmer for 10 to 15 minutes, until all the water has been absorbed. Quinoa is fully cooked with your see little rings. Remove and set aside for additional 10 minutes, while covered. Stir with a fork to fluff.
- Pour over the quinoa. Add all the rest of the ingredients, and mix until well combined. Taste and add salt and pepper to taste.
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2021-07-05 · You can substitute cracked bulgar wheat #1 instead of quinoa to make the authentic Lebanese tabbouleh recipe. Soak 1 cup of dry bulgar wheat in a warm cup of water until the bulgar wheat …
- Wash the parsley in a large tub of water. Remove the parsley leaves and chop very finely. Add to the salad bowl.
- Slice the tomatoes in thin circles. Slice the tomatoes long ways then horizontally into fine pieces about the same size as the chopped parsley.
QUINOA TABBOULEH ARUGULA SALAD | LEBANESE SALAD RECIPE
2012-07-20 · Cook quinoa according to package directions. Transfer to a large bowl and fluff with fork. Let cool for 30 minutes, stirring every 10 minutes or so. When quinoa is cooled for the most part, add Parmesan, tomatoes, cucumber, Feta, parsley, salt …
- Cook quinoa according to package directions. Transfer to a large bowl and fluff with fork. Let cool for 30 minutes, stirring every 10 minutes or so.
- When quinoa is cooled for the most part, add Parmesan, tomatoes, cucumber, Feta, parsley, salt and pepper, stirring to combine.
- To prepare dressing, place olive oil, vinegar, salt and pepper into a large mason jar. Close lid and shake like crazy for a good minute, or until dressing is nicely combined. Drizzle half into quinoa, stirring to combine. Save remaining dressing for drizzling over greens.
- Divide arugula between 4 large plates. Top arugula with large spoonfuls of quinoa and garnish plate with avocado slices. Drizzle greens with a touch of dressing and serve.
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2021-03-17 · It is a Middle Eastern salad, most known as Lebanese, but I think all the countries have their own varieties. It is said to be from the Levant region (Jordan, Palestine, Syria, Turkey etc). And no matter who claims the dish, it is absolutely delicious! Tabbouleh with quinoa or bulgur . Ok, so many think that the star in a tabbouleh recipe …
- Boil water in a medium sized saucepan. Add quinoa and salt and reduce temperature to let it simmer, covered, for 15 minutes, or until all liquid has absorbed and the quinoa is puffed up. Remember that quinoa quadruples in size once cooked. Remove from the heat and let it rest, covered, for 5 more minutes. Fluff it with a fork.
- Whisk together lemon juice and garlic in a small bowl. Gradually whisk in olive oil so it won’t separate. Season the dressing with salt and pepper.
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2020-05-05 · This Lebanese Tabbouleh Salad is a very popular Middle Eastern salad recipe. Easy to make with simple ingredients, it is fresh and vibrant in flavor and it's a great make ahead dish. Perfect to serve as part of a mezze or as a side or light lunch. I grew up eating tabbouleh and it is one of my most favorite salad…
- Using a sharp knife, starting with the tomatoes, dice them into small pieces and place in a bowl. Add the bulgur and mix.
- Cover the bowl and let them sit in the fridge for at least 10 minutes until you are done chopping the other ingredients.
QUINOA TABBOULEH SALAD WITH CHICKPEAS | VANILLA AND BEAN
2018-06-21 · Set in the refrigerator to cool, for at least 20 minutes. To the large mixing bowl with the quinoa, add the chickpeas, tomatoes, cucumbers, parsley, onions and mint. Add plenty of fresh …
- Soak the quinoa over night covering it in at least 2" of water (if desired). Otherwise, simply rinse the quinoa through a fine mesh strainer until the water runs clear, then cook as directed. In a medium sauce pot add the soaked (or unsoaked and rinsed under running water) quinoa and 2 C water. Stir in a pinch of salt and bring to a simmer. Cover, turn heat to medium-low, and simmer until tender and the 'tails' are showing. Soaked quinoa will take about 8 minutes and need to be drained while unsoaked quinoa takes about 15 minutes to cook (no draining needed). Drain any excess water and spoon into a large mixing bowl. Set in the refrigerator to cool, for at least 20 minutes.
- To the large mixing bowl with the quinoa, add the chickpeas, tomatoes, cucumbers, parsley, onions and mint. Add plenty of fresh ground pepper to taste. Pour dressing (see below) over the ingredients and gently toss to incorporate. Adjust salt and pepper to taste. Serve with extra lemon wedges.
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2020-07-07 · 1/2 cup dry bulgar wheat, (fine grain bulgar, medium grain bulgar or 1 cup cooked quinoa) 4 bunches flat-leaf parsley (or sub curly parsley), chopped fine (7 – 8 cups, 0r 10 – 11 ounces chopped) …
- If using med grain bulgar, pour 1/2 cup boiling water over the bulgar wheat in a small bowl. Cover with a plate, set aside. If using fine grain bulgar, you can toss it right in the salad at the end (the same with cooked quinoa).
- Chop the parsley as finely as you can, and some thin stems are ok to include. Place in a large bowl. You’ll need about 7 cups chopped or 10 ounces. Chop the mint and optional dill. Dice the tomatoes finely, place in the bowl along with all their juices. Chop the cucumber and onion and place in the bowl.
- Add the bulgar wheat- it should be al dente. Toss all to mix well. Add the lemon zest, lemon juice, olive oil, salt and 1 teaspoon 7-spice. Give a good stir.
RECIPE | LEMONY QUINOA TABBOULEH SALAD
2020-04-27 · A vibrant, herbaceous salad of parsley, mint, tomato, and lemon – this improvised version of a traditional Lebanese recipe uses cooked quinoa instead of bulgur and has a little extra bite from fresh garlic and shallot. Zesty and full of flavour, this salad …
- Wash the quinoa well to remove the bitter saponins before cooking. Place the dry quinoa in the pot and cover with cold water. Use a whisk to vigorously agitate the quinoa for about 20 seconds. The water will become soapy-looking from the saponins mixing with the water. Drain and repeat the process until the water is fairly clear.Drain well and add 1-¼ cup fresh water to the pot with the rinsed quinoa. Bring to a boil, cover with a lid, reduce heat to low, and cook for 12 minutes.Once cooked, set aside to cool. To lessen the cooling time, spread the hot quinoa out on a large rimmed baking sheet.
- Add the olive oil, lemon juice, and salt to a large bowl. Add the minced garlic and shallot (or the thinly sliced white parts of the green onion – depending on what you're using) and let marinate in the dressing while you prep the remaining ingredients.Add the green onion, parsley, mint, diced tomatoes, cooked quinoa, and sumac if using. Toss well and check the seasoning – adjust the salt if needed. Enjoy!MAKE AHEAD: Can be made one day in advance, covered and stored in the fridge.
LEBANESE QUINOA CHICKEN SALAD - THE LEMON BOWL®
2020-01-02 · 2 cups cooked quinoa or grain of choice such as brown rice, farro, spelt, etc. 2 cups cooked Lebanese Shish Tawook Chicken or any cooked protein such as rotisserie chicken or pork …
- Add cooked Lebanese Shish Tawook Chicken or any cooked protein to the bowl. Stir in all remaining ingredients and toss well. Check for seasoning and adjust accordingly.
LEBANESE TABBOULEH SALAD - THE LEMON BOWL®
2020-10-24 · In a large bowl, combine parsley, tomatoes, cucumber, scallions and mint. Flake apart bulgur with a fork and toss together with vegetables. Dress the salad by drizzling the olive oil around …
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2017-01-13 · To cook, add quinoa and liquid (for example, 1 cup quinoa and 2 cups liquid) to a saucepan. Bring to a simmer, cover, and reduce the heat to low. Cook for about 15-20 minutes, or until the quinoa has absorbed the liquid. Remove from the heat and fluff with a fork.
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