Tabbouleh Salad With Quinoa And Shredded Carrots Recipes

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 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

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

Ingredients

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

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 CHICKEN SALAD

Quinoa Tabbouleh Chicken Salad image

A twist on traditional tabbouleh - this recipe was posted on our local newspaper. I made a few modifications. Shrimp would be yummy too, or just serve it vegetarian.

Provided by agileangus

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup quinoa
1 1/4 cups vegetable broth
6 tablespoons lemon juice
6 roma tomatoes, diced
salt & pepper
1 cucumber, finely chopped
4 green onions, chopped
1 minced garlic clove
1/4 cup extra virgin olive oil
1 cup parsley, chopped
1 cup mint, chopped
2 chicken breasts, grilled & sliced thin

Steps:

Rinse and drain quinoa using mesh strainer. In a medium saucepan over medium heat, combine the quinoa, broth, and 2 tablespoons lemon juice. Bring to a boil then reduce to a simmer, cover and cook 10-15 minutes, until all broth is absorbed. Let cool.
Meanwhile, place diced tomatoes in a colander to drain excess moisture. Sprinkle with salt and let drain 10 minutes.
Combine cooled quinoa, drained tomatoes, cucumber, scallions, garlic, remaining lemon juice and olive oil. Season with salt & pepper to taste. Chill at least 1 hour. Stir in chicken, parsley & mint just before serving.

Nutrition Facts : Calories 303.2, Fat 15.6, SaturatedFat 2.8, Cholesterol 30.9, Sodium 48.1, Carbohydrate 26.3, Fiber 4.7, Sugar 3.2, Protein 16

QUINOA TABBOULEH SALAD

Quinoa Tabbouleh Salad image

Try a new spin on a Mediterranean favorite with our Quinoa Tabbouleh Salad recipe. Quinoa Tabbouleh Salad is not only a light and refreshing side dish, but it's also a Healthy Living Recipe! Liven up your menu tonight with tasty Quinoa Tabbouleh Salad.

Provided by My Food and Family

Categories Herbs

Time 1h

Yield 10 servings, 1 cup each

Number Of Ingredients 7

Ingredients

4 cups cooked quinoa
2-1/2 cups chopped English cucumbers
2 cups mixed red, orange, yellow and green cherry tomatoes, cut in half
1 cup KRAFT Greek Vinaigrette Dressing
1/2 cup each chopped fresh mint and fresh parsley
4 green onions, chopped
1 pkg. (4 oz.) crumbled feta cheese

Steps:

Combine ingredients.
Refrigerate 30 min.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

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