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.
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 TABBOULEH WITH FETA
This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!
Provided by Ina Garten
Yield 8 servings
Number Of Ingredients 10
- Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
- * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.
Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
- Cook the quinoa following pack instructions, then set aside to cool.
- Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.
Nutrition Facts : Calories 284 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! -Jennifer Klann, Corbett, Oregon
Provided by Taste of Home
Yield 8 servings.
Number Of Ingredients 10
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
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.
Provided by Aarti Sequeira
Yield 6 servings
Number Of Ingredients 10
- Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.
- Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
- Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!)
- Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.
Nutrition Facts : Calories 175 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 170 milligrams, Carbohydrate 17 grams, Fiber 3.5 grams, Protein 4 grams, Sugar 4 grams
This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.
Provided by SYNEVA B
Number Of Ingredients 11
- In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
- Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 45.7 g, Fat 16.6 g, Fiber 9.3 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 324.7 mg, Sugar 7.8 g
More about "quinoa tabbouleh recipes"
QUINOA TABBOULEH SALAD RECIPE | CHEFDEHOME.COM
Cuisine MediterraneanCategory SaladServings 4Total Time 18 mins
- Cook Quina - Rinse quinoa under running water until clean. Add to a pot with 1 cup of water. Bring to boil and simmer on medium high heat for 8 minutes or until all water has been absorbed and quinoa has sprouted.
- Cook Quinoa - Remove from heat. Cover and set aside for 5 minutes. Spread it on a sheet tray or a wide dinner plate and leave aside to cool completely before using for salad.
- For Salad, in a bowl add minced garlic, scallions, oil, lemon juice, and pinch of salt and black pepper. Set aside.
- Dice tomato, cucumber, mint, and parsley and add it to garlic-oil mix with quinoa. Toss well to combine. Taste and adjust salt and black pepper. Serve salad style.
QUINOA TABBOULEH - DIABETES FOOD HUB
4/5 (120)Total Time 20 minsCuisine MediterraneanCalories 150 per serving See details »
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QUINOA TABBOULEH - SIMPLE VEGAN BLOG
5/5 Category SaladCuisine VeganTotal Time 20 mins
- Boil the water in a saucepan, add the quinoa and simmer for about 15 minutes or until all the water has been absorbed. You can add other ingredients (dried herbs, sea salt, tamari or soy sauce, lemon juice or apple cider vinegar) to the boiling water to get a more intense flavor.
- Let the quinoa cool at room temperature, or add cold water. It has to be completely cool before making the salad.
- In a large bowl, place the quinoa and the rest of the ingredients. Add the lemon juice and the extra virgin olive oil (optional) and stir.
QUINOA TABBOULEH RECIPE - VEGETARIAN, VEGAN, AND GLUTEN-FREE
5/5 (8)Category Side DishCuisine MediterraneanTotal Time 20 mins
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
- While your quinoa cooks, prep your parsley and veggies. The key here is to dice everything super small/fine.
- Combine cooled + seasoned quinoa with finely chopped parsley, tomatoes, cucumber, scallions, olive oil, and freshly squeezed lime juice.
QUINOA TABOULI RECIPE - COOKIE AND KATE
Servings 6Estimated Reading Time 4 minsCategory SaladTotal Time 25 mins
- To make the quinoa, first rinse one cup of quinoa in a mesh colander under running water. That washes away the bitter saponins on the surface.
- Dump the rinsed quinoa into a medium sized pan on the stove. Add two cups of water and bring the mixture to a boil.
- Cover and simmer for fifteen to twenty minutes, until the water is absorbed. Once it’s done, remove from heat and fluff the quinoa with a fork.
QUINOA TABBOULEH RECIPE - WENDY POLISI
Cuisine American, MediterraneanCategory Main, Side DishServings 6Total Time 15 mins
- If using chia gel in place of oil, combine chia seeds and water and stir well. Set aside for 10 minutes, or until a gel forms.
- Combine spinach, mint, and parsley in a food processor and pulse until chopped. Add in garlic, lemon juice, soy sauce or tamari, and olive oil or chia gel and pulse a few more times until well combined.
- In a large bowl combine quinoa, grape tomatoes, cucumber and roasted red pepper. Top with spinach mixture and stir until combined.
QUINOA TABBOULEH – A COUPLE COOKS
5/5 Category Side DishCuisine Middle Eastern InspiredTotal Time 30 mins
- 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 RECIPE - ANJA SCHWERIN | FOOD & WINE
Servings 4Total Time 45 mins
- In a small saucepan, combine the quinoa, water and a pinch of salt and bring to a boil. Cover and simmer over moderately low heat until the water is absorbed, about 15 minutes. Remove from the heat and let cool completely.
- In a large bowl, whisk the olive oil with the lemon juice. Add the parsley, mint, cucumber, tomatoes and quinoa and toss. Serve the tabbouleh at room temperature or chilled.
QUINOA TABBOULEH - THE PANICKED FOODIE
Cuisine LebaneseCategory SideServings 6Total Time 30 mins
- Heat a saute pan over medium heat for a few minutes (3-5). Once the pan is hot, add quinoa. Once the quinoa starts to pop, cook for an additional 3-4 minutes, or until they turn golden brown. When it's done cooking, transfer to a sieve. Let the quinoa cool for a few minutes, before rinsing it under water. Turn the water on slowly, as the quinoa is VERY hot, and it will produce steam. Once the quinoa stops steaming, use a mixing spoon to kind of slosh it around in the sieve under the running water. When you are done washing, return the quinoa to the saute pan and cook according to the package directions.
- Use a fork to remove parsley leaves from the stems. Click here to see how to remove flat-leaf Italian parsley with a fork. Note: I am not sure how well this would work for curly parsley because the leaf shape is different. You might have to remove the leaves by hand. After removing all of the leaves from the stems, put the leaves in a salad spinner, rinse them under water to remove any dirt or debris, and then spin them down to dry.
- Using a long knife (e.g., 8" chef's knife), roughly chop the parsley. Put chopped parsley in a large bowl and set aside.
- To the bowl with the parsley, add 2 cups cooked quinoa, diced tomato, sliced scallions, iodized salt, ground black pepper, olive oil, and lemon juice. Toss to coat. You should have enough liquids, so that there is a little bit in the bottom of the bowl. Always start with the least amount of lemon juice, olive oil and iodized salt. Adjust to your taste.
QUINOA TABBOULEH SALAD - 2 SISTERS RECIPES BY ANNA AND LIZ
5/5 (1)Category Salads And SidesServings 8Total Time 25 mins
- 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.
QUINOA TABBOULEH | PASS ME SOME TASTY
Cuisine Middle EasternCategory SaladServings 6Total Time 25 mins
- Bring quinoa and 2/3 cups water to a boil in a small saucepan over high heat. Reduce heat to 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 and allow the quinoa to cool.
- Rinse parsley under cold water and shake to get rid of excess water. If the parsley still seems fairly wet, blot them a bit with a towel. Cut off the thick stems and then finely chop the parsley and remaining stems. Add parsley to a large serving bowl.
- Add all of the remaining ingredients to the bowl with the parsley including the cooled quinoa. Toss to combine. Taste and adjust lemon, salt, and pepper as needed or go wild and add in one of the tabbouleh variations mentioned in the post! Serve!
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