TABBOULEH WITH QUINOA & FETA
Delicious as a light summer lunch or as an accompaniment to barbecued meat
Provided by Ciara Attwell
Categories Lunch
Time 17m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the bulgar and wheat and quinoa according to the packet instructions (mine booked in 12 minutes simmering on the hob)
- Meanwhile chop the tomatoes, feta, mint and parsley and mix in a bowl
- Make the dressing by mixing the olive oil, balsamic vinegar, lemon juice and crushed garlic
- Once the bulgar wheat and quinoa has cooked, transfer to a sieve and run under cold water for 1 minute. Add to the tomato, feta and herbs and mix well
- Serve with the dressing
Nutrition Facts : ServingSize 1 Serving, Calories 324, Sugar 3.8 g, Sodium 278.5 mg, Fat 14.6 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 39.3 g, Fiber 2.6 g, Protein 11.3 g, Cholesterol 22.3 mg
FARRO TABBOULEH WITH FETA
Provided by Ina Garten
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
- Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
- In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.
QUINOA TABBOULEH
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
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 WITH FETA
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
Provided by Aarti Sequeira
Time 1h
Yield 6 servings
Number Of Ingredients 10
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
TABBOULEH
Steps:
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
QUINOA TABBOULEH
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
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
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