Rainbow Quinoa Tabbouleh Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RAINBOW QUINOA TABBOULEH



Rainbow Quinoa Tabbouleh image

Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 45m

Yield Serves four to six

Number Of Ingredients 13

1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)
3 cups water
Salt to taste
1/2 cup fresh lemon juice
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh mint
1 bunch scallions, white part and green, finely chopped
1 red bell pepper, chopped
1 cup finely diced cucumber
Small leaves romaine lettuce, for garnish
In summer: 1 pound ripe tomatoes, cut in small dice

Steps:

  • Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.
  • Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 748 milligrams, Sugar 4 grams

QUINOA TABBOULEH WITH FETA



Quinoa Tabbouleh with Feta image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 10

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 1/2 teaspoons of salt.
  • In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon 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.

QUINOA TABBOULEH



Quinoa Tabbouleh image

Provided by Aarti Sequeira

Time 1h

Yield 6 servings

Number Of Ingredients 10

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

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

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

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

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

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

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 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

RAINBOW QUINOA TABBOULEH



RAINBOW QUINOA TABBOULEH image

Categories     Vegetable

Yield 4 to 6 people

Number Of Ingredients 13

1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)
3 cups water
Salt to taste
1/2 cup fresh lemon juice
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh mint
1 bunch scallions, white part and green, finely chopped
1 red bell pepper, chopped
1 cup finely diced cucumber
Small leaves romaine lettuce, for garnish
In summer: 1 pound ripe tomatoes, cut in small dice

Steps:

  • 1. Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy. 2. Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.

More about "rainbow quinoa tabbouleh recipes"

QUINOA TABBOULEH (VEGAN & GLUTEN FREE) - FROM MY …
quinoa-tabbouleh-vegan-gluten-free-from-my image
2018-04-12 Instructions. Prep: Add the dry quinoa and 2 cups of water to a medium saucepan and bring to a boil. Cover and cook according to package instructions, then set aside to let cool slightly. Make the Dressing: Whisk the …
From frommybowl.com


QUINOA TABBOULEH RECIPE - TABLESPOON.COM
quinoa-tabbouleh-recipe-tablespooncom image
1. Mix the lemon juice and garlic in a small bowl. Add the olive oil little by little. Season with salt and pepper. Set aside. 2. Mix the cucumber, tomatoes, herbs, onions and quinoa in a medium bowl and stir well. 3. Cover in the dressing …
From tablespoon.com


QUINOA TABBOULEH WITH GRILLED VEGETABLES - FROM A …
quinoa-tabbouleh-with-grilled-vegetables-from-a image
2018-06-26 Let cool. When vegetables have cooled, slice the yellow squash and zucchini lengthwise and cut into ½-inch to ¾-inch cubes. Cut the red bell pepper into approximately the same size squares. Combine grilled vegetables, …
From fromachefskitchen.com


QUINOA TABBOULEH - SIMPLY TRINI COOKING
quinoa-tabbouleh-simply-trini-cooking image
2018-07-14 Add the rest of the ingredients into the cooked quinoa. Mix together the olive oil, lime juice, black pepper, salt and minced onion. Pour into the salad and toss together.
From simplytrinicooking.org


QUINOA TABBOULEH - IGA
quinoa-tabbouleh-iga image
Place quinoa and water in a medium-sized pot and bring to a boil. Cover pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated. Spoon quinoa into a salad bowl and …
From iga.net


RAINBOW QUINOA SALAD WITH CREAMY LEMON DRESSING
2022-06-17 Instructions. To a pot, combine quinoa and vegetable broth (or sub water), cover with the lid and bring it to a boil. Then reduce to a low simmer for 15-20 minutes, leaving the lid on. Then use a fork to fluff and remove the lid to cool. While the quinoa cooks you can chop you vegetables, avocado and olives.
From justinecooksvegan.com


RAINBOW QUINOA TABBOULEH RECIPE - THE FAMILY NUTRITION EXPERT
2018-06-01 Quinoa is rich in protein, vitamins and minerals and is the food of the Incas that powered them through the Andes! You can now buy quinoa ready cooked – so you can use this instead, but I find the recipe is nicer and fluffier when you cook the quinoa yourself. Rainbow Quinoa Tabbouleh. Ingredients. 200g Quinoa; Half an inch of root ginger
From thefamilynutritionexpert.com


QUINOA TABBOULEH - THE URBEN LIFE
2017-07-28 Quinoa Tabbouleh is an easy recipe that comes together in under 30 minutes. Filled with fresh herbs, flavorful vegetables, and lemon juice. No ratings yet. Print Recipe Pin Recipe. Servings 4 servings. Ingredients . 1x 2x 3x. 1 cup of quinoa; 2 cups vegetable broth; 1 large bell pepper diced; 1 large English cucumber diced; 1- pint cherry tomatoes diced; ¼ cup …
From theurbenlife.com


LEBANESE QUINOA TABBOULEH SALAD - VEGAN - SEITAN BEATS YOUR MEAT
2022-04-28 Combine the quinoa and water in a saucepan and bring to a boil, then reduce to a simmer. Cook until the water is absorbed and the quinoa is tender, about 12-15 minutes. Remove from heat and let cool to room temperature. Stir together the olive oil, lemon juice, salt, and pepper in a large salad bowl.
From seitanbeatsyourmeat.com


QUINOA TABBOULEH RECIPE | THEHUB FROM WALMART CANADA
2021-08-18 Directions. Place quinoa and broth in a medium saucepan. Place over high and bring to a boil. Reduce heat to low, cover and simmer until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly, about 10 minutes. Whisk oil, lemon juice, garlic, salt ...
From ideas.walmart.ca


ONE-PAN RAINBOW TABBOULEH WITH AVOCADO, RADISHES AND …
Take the bulgur wheat out of the oven, give it a stir and leave it to steam dry for 5 minutes before stirring through the lemon juice, coriander, parsley, olive oil, salt and black pepper. Taste and adjust the seasoning as needed, then stir in the spring onions and radishes. Top with the avocado and pomegranate seeds and serve warm or at room ...
From thehappyfoodie.co.uk


TRICOLORED QUINOA TABBOULEH | UPROOT KITCHEN
2012-10-17 1 c uncooked quinoa; 2 c water or vegetable stock; 3 Roma tomatoes; 2 persian cucumbers (or 1 normal) 1 small red onion; 1 red pepper; 1/2 c olive oil; 2 lemons’ worth of juice
From uprootkitchen.com


QUINOA TABBOULEH | METRO
Imprimer ma sélection Preparation. Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes.
From metro.ca


QUINOA TABBOULEH | FOODLAND
Place quinoa and 2-1/2 cups (625 mL) water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated Step 2 Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and ...
From foodland.ca


MY.EXPEDITION.THRU.LIFE: RECIPE FOR RAINBOW QUINOA TABBOULEH
Rainbow Quinoa Tabbouleh Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact. 1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa) 3 cups water Salt to taste
From expeditionthrulife.blogspot.com


QUINOA TABBOULEH - ANCIENT HARVEST
Directions. Chop cucumber, tomato, spinach and herbs. Add chopped cucumber, tomato, spinach, and herbs to a bowl. Top with 1 cup of Ancient Harvest Microwaveable Quinoa. Pour olive oil and lemon juice over quinoa and veggies, and toss to combine. (Warm quinoa will slightly wilt the spinach, which is what you want!) Fold in diced avocado and serve.
From ancientharvest.com


QUINOA TABBOULEH - EATING BY ELAINE
2022-03-24 Set aside. In a large mixing bowl add the cooked and cooled quinoa, finely minced fresh herbs, finely diced cucumbers, quartered cherry tomatoes and diced green onions. In a small mixing bowl whisk together olive oil, fresh lemon juice, pressed garlic and salt. Pour overtop the quinoa tabbouleh salad. Toss to mix well.
From eatingbyelaine.com


RAINBOW QUINOA SLAW | LUNDBERG FAMILY FARMS
Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 17 minutes. Remove from heat and let steam (covered) for 5 mins. Add the rest of the ingredients (except half of the purple cabbage) to a large bowl. Add the remaining 1 ½ cups of cabbage and the baking soda to a medium bowl. Fill with water.
From lundberg.com


QUINOA & TOMATO TABBOULEH-6 INGREDIENTS - NO PLATE LIKE HOME
2019-07-09 Quinoa & Tomato Tabbouleh-6 Ingredients *The printable recipe is at the bottom of this post. Ingredients: 1 cup rainbow quinoa or plain quinoa; 1 1/2 cups cucumber slices cut into 1 inch cubes ; 1 cup tomato cut into 1 inch cubes; 1 scallion cut into 1/2 round pieces; 1 tbsp chopped fresh parsley; 1 1/2 tbsp extra virgin olive oil; 1 tsp lemon juice (optional) salt; black …
From noplatelikehome.com


RAINBOW QUINOA TABBOULEH RECIPE
Feb 16, 2020 - Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture The pearl white grains are the fluffiest, the red and black more compact.
From pinterest.com


MEDITERRANEAN STYLE RAINBOW QUINOA SALAD - COOKING LSL
2015-05-18 Reduce heat and cover. Cook quinoa for about 10 minutes, so it is not completely cooked, (al dente quinoa is perfect for salads). Fluff with fork, let it cool to room temperature. Combine all ingredients for the salad in a large bowl and mix to combine. Season with salt, black pepper, olive oil and lemon juice. Serve.
From cookinglsl.com


QUINOA TABBOULEH - CULINARY HILL
2022-03-27 Instructions. In a 3-quart saucepan, bring ½ cup water to a boil. Add quinoa and return to a boil. Reduce heat to medium, cover, and cook for 12 minutes or until all water has been absorbed. Remove from heat, fluff, cover, and let stand for 15 minutes longer, stirring occasionally to help it cool. To a large bowl, add quinoa.
From culinaryhill.com


TABBOULEH OF QUINOA | PHILIPS
When ready leave the quinoa in the appliance for 5-10 minutes to get fully tender. Finish the recipe by mixing the quinoa with the rest of the ingredients. Serve directly or store in the fridge for later. Chef’s tip: You can replace quinoa for bulgur, …
From philips.ca


QUINOA TABBOULEH - JOYFUL BALANCE
2022-01-27 Combine quinoa, tomatoes, green onions, garlic, parsley, and mint in a large bowl. Mix to combine. Sprinkle in your salt and drizzle in your lemon juice, starting with the 4 Tbsp. Mix to combine. Taste and adjust as you’d like – adding more lemon juice until it reaches desired flavor. Eat right away, or let chill in the fridge for 30 ...
From joyfulbalanceonline.com


QUINOA TABBOULEH SALAD WITH SPINACH - LITTLE BROKEN
2022-05-04 In a large bowl, combine the cooked quinoa, spinach, cucumber, tomatoes, green onion, and parsley. In a separate bowl, whisk together the olive oil, lemon juice, and garlic. Add to the salad and toss to combine. Season with salt and pepper to taste. Cover and refrigerate the salad for at least 30 minutes up to overnight.
From littlebroken.com


QUINOA TABBOULEH RECIPE - THE MINDFUL FORK
2020-03-27 Print Recipe. Quinoa Tabbouleh Recipe is a twist on traditional Mediterranean Tabbouleh that is made with bulgur wheat and tomatoes. The main ingredient in this recipe is parsley which has a very crisp, refreshing and cleansing taste to it. Prep Time : 5 minutes. Cook Time : 15 minutes.
From themindfulfork.com


QUINOA TABBOULEH RECIPE - DR. RUSSELL JAFFE
Before you use quinoa you need to wash it (unless you buy pre-washed) because the outer coating has saponins on it. If they don’t get washed off they will make the grain taste soapy. When cooking quinoa the ratio is pretty much the same as rice, two cups of water to one cup of grain, simmered for 14-18 minutes. Quinoa Tabbouleh. 2 C. cooked ...
From drrusselljaffe.com


CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones …
From bobsredmill.com


QUINOA TABBOULEH RECIPE | SO EASY MY KIDS CAN MAKE IT!
2022-06-07 Pour the cooled quinoa into a large bowl and add the parsley, optional mint, onions, tomatoes, and cucumber. Pour the dressing over the top and give everything a good stir. For the best flavor, cover and refrigerate several hours before serving. Serve with: grilled chicken, greek roast, hummus, pita.
From kitchenstewardship.com


QUINOA TABBOULEH SALAD
2019-05-23 My apologies to any Middle Eastern food purists if I have insulted you with the following recipe. I love tabbouleh, no matter the form. I know it is supposed to be made with bulgur, and there is nothing wrong with that. This version, though, takes it up a notch; all of us loved it. We made it twice in one weekend. First time was to put a dent in the massive parsley …
From heprecipe.com


QUINOA TABBOULEH RECIPE - COOK WITH CAMPBELLS CANADA
Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes. In a large bowl, whisk lemon juice, garlic, salt, pepper and olive oil. Toss with cucumbers and tomatoes.
From cookwithcampbells.ca


FOGO DE CHãO QUINOA TABBOULEH - GOODTASTE WITH TANJI
Cook Quinoa according to packet directions, cool and add to a mixing bowl. Place all freshly chopped ingredients in mixing bowl. Drizzle lime juice, olive oil and seasonings. Mix well. Place in a service bowl and enjoy!
From goodtaste.tv


RED QUINOA TABBOULEH - THE ARMENIAN KITCHEN
2013-01-09 together the lemon juice, garlic, olive oil, salt and pepper. 3. Spread out quinoa on a large rimmed baking pan; let. cool. Transfer to a large bowl; mix in 1/4 cup dressing. (Can be made 1 day. ahead up to this point.) Cover remaining dressing and quinoa separately; chill. 4.
From thearmeniankitchen.com


QUINOA TABBOULEH - FLORETTE
In a saucepan, pour 500 ml (2 cups) water and bring to the boil. Add quinoa and simmer uncovered over low heat for 15 minutes or until quinoa is tender. Rinse under cold water to cool and drain well. Pour the quinoa into a bowl and add the rest of the ingredients. Mix well. For more flavor, let the salad sit for a few hours in the fridge before ...
From florette.ca


QUINOA TABBOULEH – THE HEARTIE KITCHEN
2018-05-24 2 1/2 cups uncooked quinoa (7 1/2 cups cooked quinoa chilled) 3 1/4 cups water ( if using uncooked quinoa) 1 cup minced fresh parsley; 1/2 cups minced fresh cilantro
From theheartie.kitchen


QUINOA CAULIFLOWER TABBOULEH - IN PURSUIT OF MORE
2012-04-02 Cauliflower Tabbouleh: (1) small head cauliflower washed & cut into small florets (1 and 3/4) cups water (1) cup quinoa, dry (1) bunch cilantro (about one cup chopped)
From inpursuitofmore.com


RAINBOW QUINOA TABBOULEH | KEEPRECIPES: YOUR UNIVERSAL …
1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa) 3 cups water Salt to taste 1/2 cup fresh lemon juice 1/2 teaspoon ground cumin 1/4 cup extra virgin olive oil 1 cup finely chopped flat-leaf parsley 1/4 cup finely chopped fresh mint 1 bunch scallions, white part and green, finely chopped 1 red bell pepper, chopped
From keeprecipes.com


Related Search