Quinoa And Vegetable Tabouli Salad Recipes

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QUINOA TABBOULEH SALAD



Quinoa Tabbouleh Salad image

In our new cookbook "The Kitchen Decoded," we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. -Logan Levant, Los Angeles, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 cups water
1 cup quinoa, rinsed
3/4 cup packed fresh parsley sprigs, stems removed
1/3 cup fresh mint leaves
1/4 cup coarsely chopped red onion
1 garlic clove, minced
1 cup grape tomatoes
1/2 English cucumber, cut into 1-inch pieces
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice

Steps:

  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa., In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

QUINOA TABBOULEH SALAD



Quinoa Tabbouleh Salad image

Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.

Provided by Nadine

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

2 cups vegetable broth
1 cup quinoa
1 cucumber, chopped
2 tomatoes, chopped
½ cup fresh parsley, chopped
2 green onions, chopped
2 tablespoons chopped fresh mint
2 cloves garlic, minced
¼ cup olive oil
¼ cup lemon juice
½ teaspoon salt, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 12.3 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 177.7 mg, Sugar 1.5 g

QUINOA AND VEGETABLE TABOULI SALAD



Quinoa and Vegetable Tabouli Salad image

As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.

Provided by Sharon123

Categories     Grains

Time 35m

Yield 7 cups

Number Of Ingredients 19

3 cups water
1 tea bag mint tea
1 1/2 cups quinoa, rinsed
1/3 cup lemon juice
1/3 cup olive oil
1 tablespoon dried Italian seasoning
1/4 teaspoon fresh ground black pepper
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
2 cups cucumbers, peeled, deseeded, and diced
2 cups tomatoes, deseeded, and diced
1 1/2 cups green peppers, destemmed, deseeded, and diced
3/4 cup green onion, thinly sliced
3/4 cup radish, quartered lengthwise, and thinly sliced
1/2 cup roasted sunflower seeds
1/3 cup black olives, sliced
1/3 cup freshly chopped parsley
1/4 cup freshly chopped mint

Steps:

  • In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
  • In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
  • Pour the dressing over the cooled quinoa and toss gently to combine.
  • Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
  • Cover and chill for 30-60 minutes to allow the flavors to blend.
  • Enjoy!

TABBOULEH SALAD WITH QUINOA AND SHREDDED CARROTS



Tabbouleh Salad with Quinoa and Shredded Carrots image

Great summer recipe. When unexpected company comes, everything I need can be picked from the garden.

Provided by tax pro

Categories     Salad     Grains     Tabbouleh

Time 1h

Yield 4

Number Of Ingredients 12

2 cups water
1 pinch salt
1 cup quinoa
1 tomato, chopped
½ cup shredded carrot
½ cup minced green onion
¼ cup minced fresh mint
¼ cup minced fresh parsley
5 tablespoons lemon juice
¼ cup olive oil
½ teaspoon salt
⅛ teaspoon ground black and red pepper blend (such as Penzey's®)

Steps:

  • Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.
  • Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.
  • Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 33.2 g, Fat 16.3 g, Fiber 4.4 g, Protein 7 g, SaturatedFat 2.2 g, Sodium 314 mg, Sugar 2.5 g

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