Quinoa Tabbouleh Food

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QUINOA TABBOULEH

2001-02-14



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

2014-12-04



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

2012-05-08



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.

Top Asked Questions

  1. How to make tabbouleh with quinoa?
    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. Quinoa stands in for bulgur in this healthy, deliciously different tabbouleh.
  2. What does quinoa stand for in tabouli?
    Quinoa stands in for bulgur in this deliciously different tabouli. Read the full recipe after the video. In a saucepan bring water to a boil. Add quinoa and a pinch of salt.
  3. Is tabbouleh gluten-free?
    Middle Eastern tabbouleh is usually made with cracked bulgur wheat. By using quinoa (actually a seed that is an excellent source of iron), this salad becomes gluten-free. Rinse quinoa under cold running water. In saucepan, bring 1-1/2 cups water to boil; add quinoa and return to boil.
  4. How long does quinoa tabbouleh last in the fridge?
    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. How long does quinoa tabbouleh last in the fridge? While this quinoa tabbouleh will last up to one week in the fridge, the vegetables won't stay at their best for that long.

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