A Healthy Quinoa Tabouli Food

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 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.

QUINOA TABBOULEH

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.

A HEALTHY QUINOA TABOULI

Steps:

• Rinse and drain the quinoa under cold water.
• In a saucepan, cook the quinoa in the vegetable stock for 10 minutes.
• Fluff the quinoa with a fork and put it in a bowl.
• Finely chop the parsley, spring onions and add it to the quinoa.
• Slice the cherry tomatoes into quarters and toss with the quinoa.
• Add some olive oil, lemon juice, salt, and pepper and mix.

QUINOA TABBOULEH

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.

QUINOA TABOULI

Steps:

• Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
• Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
• While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
• Stir in cooked quinoa and salt. Mix well.
• Let tabouli sit in the refrigerator for a day to blend flavors.
• Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

QUINOA TABBOULEH

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.

QUINOA TABOULI

Steps:

• Simmer quinoa in water for 12-15 minutes. Allow to cool.
• Place quinoa, parsley, onion, tomato, and mint in a mixing bowl and toss together lightly. Whisk together lemon juice, olive oil and garlic. Pour over salad and mix throughly. Chill for an hour or more to allow flavours to blend.
• Garnish with olives and feta cheese, if desired.