Quinoa Taboulitabbouleh Recipes

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

Ingredients

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 TABBOULEH WITH FETA

Quinoa Tabbouleh with Feta image

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

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

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

QUINOA TABBOULEH

Quinoa Tabbouleh image

Provided by Aarti Sequeira

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup quinoa (red or white), rinsed
1/2 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
A pinch of freshly grated nutmeg
3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
1/2 cup finely chopped fresh mint leaves
1 pint cherry tomatoes, quartered
1 English cucumber, diced
Small handful jarred peppadew peppers or roasted red peppers, finely chopped

Steps:

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

QUINOA TABBOULEH

Quinoa Tabbouleh image

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

Ingredients

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Steps:

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.

QUINOA TABBOULEH

Quinoa Tabbouleh image

Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa is first toasted to deepen its flavor, then cooked by the absorption method and combined with herbs and vegetables.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Makes 5 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup quinoa
Kosher salt and freshly ground pepper
2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped fresh basil leaves
3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
1 medium tomato, cut into 1/4-inch dice (about 1 cup)
1/2 cup extra-virgin olive oil

Steps:

Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.

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

Ingredients

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

Quinoa tabbouleh image

Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch

Provided by Natasha Corrett

Categories Lunch, Supper

Time 40m

Number Of Ingredients 12

Ingredients

100g dried quinoa
75g parsley , roughly chopped
300g tomatoes , cut into 1cm dice (no need to remove the seeds)
100g cucumber , cut into small dice
1 tbsp olive oil
2 tbsp balsamic vinegar
juice and zest 0.5 lemon
drop of vanilla extract
1 tsp rice syrup or agave
pinch of Himalayan pink salt
½ garlic clove , crushed
50g salad leaves , to serve

Steps:

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

QUINOA TABBOULEH

Quinoa Tabbouleh image

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

Categories Salad Grains Tabbouleh

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups water
1 cup quinoa
1 pinch salt
¼ cup olive oil
½ teaspoon sea salt
¼ cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup chopped fresh parsley

Steps:

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

QUINOA TABBOULEH

Quinoa Tabbouleh image

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

Categories Lunch Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

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

QUINOA TABOULI(TABBOULEH)

Quinoa Tabouli(Tabbouleh) image

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

Ingredients

1 cup quinoa
2 cups chicken broth
1/4 teaspoon sea salt
3 medium tomatoes, diced
1 cucumber, diced (or zucchini)
2 bunches green onions, chopped
1/2 cup carrot, diced
1/4 cup olive oil
1/4 cup lemon juice
1 garlic clove, minced
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped (optional)
1/2 cup garbanzo beans (optional)
salt and pepper

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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2012-05-15 Step 1. Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and …
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3.9/5 (340)
Estimated Reading Time 3 mins
Servings 6

Bring quinoa, 1/2 tsp. 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.
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DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

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QUINOA TABBOULEH SALAD (TABOULI SALAD) - INDIAN VEGGIE DELIGHT

2021-05-21 This quinoa tabbouleh salad recipe is fresh and healthy made with quinoa, tomatoes, cucumbers, scallions, loads of fresh herbs like parsley and mint, and a light lime-olive oil dressing. It's vegan, gluten-free, and can be made in under 20 minutes.
From indianveggiedelight.com

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QUINOA TABBOULEH - THE PANICKED FOODIE

Step 3. Using a long knife (e.g., 8″ chef’s knife), roughly chop the parsley. Put chopped parsley in a large bowl and set aside. Step 4. Next, we need to prepare the lemons, tomato, and scallions. Finely dice the roma tomato, and thinly slice the scallions using the green and white parts. Then, halve two lemons.
From thepanickedfoodie.com

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TABBOULEH RECIPE WITH QUINOA (VEGAN TABOULI SALAD)

2021-03-17 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.
From gingerwithspice.com

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