QUINOA TABBOULEH SALAD
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
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
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 SALAD
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
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
Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa is first toasted to deepen its flavor, then cooked by the absorption method and combined with herbs and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 5 1/2 cups
Number Of Ingredients 9
Steps:
- Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
- Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.
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 SALAD
This healthy quinoa tabbouleh salad is light, refreshing and flavorful. It's quick and easy with tomatoes, cucumbers, fresh herbs and grains.
Provided by Alyssa
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- Add quinoa, tomatoes, cucumbers and fresh herbs into a large bowl.
- In a separate bowl, whisk together oil, lemon, salt and pepper. Pour dressing over salad ingredients and toss to combine.
- Serve immediately or add in your favorite proteins (chickpeas, chicken, steak, shrimp, etc. would all be delicious).
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 172 kcal, Carbohydrate 24 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 175 mg, Fiber 4 g, Sugar 3 g
QUINOA AND VEGETABLE TABOULI SALAD
As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.
Provided by Sharon123
Categories Grains
Time 35m
Yield 7 cups
Number Of Ingredients 19
Steps:
- In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
- In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
- Pour the dressing over the cooled quinoa and toss gently to combine.
- Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
- Cover and chill for 30-60 minutes to allow the flavors to blend.
- Enjoy!
QUINOA TABBOULEH SALAD
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
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
QUINOA TABBOULEH
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
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
TABOULI SALAD
Make and share this Tabouli Salad recipe from Food.com.
Provided by carrie sheridan
Categories Grains
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak bulghur in water for 2 hours.
- Add the minced garlic, chopped onion, chopped parsley, chopped mint leaves and mix well.
- Add the Italian dressing [or make your own dressing of 1 part vinegar to 3-4 parts olive oil or safflower oil].
- Gently fold in the chopped tomatoes.
- Refrigerate to chill [you can put this in the freezer for 30 minutes if you want to chill it fast!].
Nutrition Facts : Calories 237.6, Fat 5, SaturatedFat 0.8, Sodium 256.5, Carbohydrate 44.8, Fiber 10.4, Sugar 3.2, Protein 7.1
QUINOA TABOULI
Tabouli is a fresh herb salad usually made with bulgur wheat. Here I make it with quinoa, a protein-rich seed that "pops" when you bite into it. Quinoa gives this side dish a lot of nutritional bang for your buck. You can also add a few pieces of leftover chicken or pork to turn tabouli into a meal. It also works well as a vegetarian main dish. Tabouli is hearty enough to stand up to rich meats, but the herbs and lemon juice give it a freshness that pairs well with fish and poultry, too. Whether you make it for dinner, a picnic, or a brown-bag lunch, this make-ahead-friendly recipe hits a lot of notes.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Rinse the quinoa under cold water in a fine-mesh sieve. Turn it out into a large microwave-safe bowl and add the water. Cover and microwave on high for 9 minutes. Set aside for 2 minutes and then carefully uncover and fluff with a fork. The quinoa should have a tender snap when you bite it - if it doesn't, cover and microwave for up to 1 minute longer.
- Stir the parsley, cilantro, mint, tomatoes, and scallions into the quinoa. Whisk the lemon zest and juice with the olive oil, salt, and pepper in a small bowl to make a vinaigrette and pour it over the quinoa. Cover the bowl with plastic wrap and set aside at room temperature for 1 hour for the flavors to combine before serving.
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- Chill for 30 minutes. 2. Mix the quinoa and remaining ingredients in a bowl and serve or refrigerate for up to 48 hours..
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- Instant Pot Pressure cooker: I generally cook the Quinoa in an Instant Pot as it very easy and every time we get a perfect fluffy separated grain. Pressure cook 1 cup quinoa with 1 ¼ cups of water (vegetable broth) on High pressure for 1 minute and let the pressure release naturally.In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed quinoa with 1.5 cups of water for 2 whistles on medium-low heat. Let the pressure release naturally.On Stovetop in a Vessel: Cook the rinsed quinoa with 2 cups of water on medium-low heat until cooked and let it cool a bit.
- Remove the stems of the parsley and mint and finely chop them using a knife or food processor.
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5/5 (1)Total Time 20 minsCategory SideCalories 240 per serving
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- Cook Quina - Rinse quinoa under running water until clean. Add to a pot with 1 cup of water. Bring to boil and simmer on medium high heat for 8 minutes or until all water has been absorbed and quinoa has sprouted.
- Cook Quinoa - Remove from heat. Cover and set aside for 5 minutes. Spread it on a sheet tray or a wide dinner plate and leave aside to cool completely before using for salad.
- For Salad, in a bowl add minced garlic, scallions, oil, lemon juice, and pinch of salt and black pepper. Set aside.
- Dice tomato, cucumber, mint, and parsley and add it to garlic-oil mix with quinoa. Toss well to combine. Taste and adjust salt and black pepper. Serve salad style.
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- It’s important to rinse the quinoa well before continuing with the recipe. Rinse it in boiling water.
- Boil water in a medium sized saucepan. Add quinoa and salt and reduce temperature to let it simmer, covered, for 15 minutes, or until all liquid has absorbed and the quinoa is puffed up. Remember that quinoa quadruples in size once cooked. Remove from the heat and let it rest, covered, for 5 more minutes. Fluff it with a fork.
- Whisk together lemon juice and garlic in a small bowl. Gradually whisk in olive oil so it won’t separate. Season the dressing with salt and pepper.
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- To cook the quinoa: Place quinoa in a saucepan and add in the water and salt. Give it a mix, put the lid on and bring it to a boil in medium high heat. Once it comes to a boil, turn down the heat to low and cook for 10-12 minutes or until water is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff it with a fork and place it in a large salad bowl.
- Make the salad dressing: Meanwhile, prep the dressing by whisking all dressing ingredients in a small bowl. Set it aside.
- To assemble the quinoa tabbouleh: Place all tabbouleh ingredients in the bowl with the cooked quinoa.
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4.3/5 (9)Total Time 25 minsCategory SaladCalories 228 per serving
- To make the quinoa, first rinse one cup of quinoa in a mesh colander under running water. That washes away the bitter saponins on the surface.
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- Cover and simmer for fifteen to twenty minutes, until the water is absorbed. Once it’s done, remove from heat and fluff the quinoa with a fork.
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5/5 (5)Total Time 55 minsCategory Dinner, LunchCalories 206 per serving
- Soak the quinoa over night covering it in at least 2" of water (if desired). Otherwise, simply rinse the quinoa through a fine mesh strainer until the water runs clear, then cook as directed. In a medium sauce pot add the soaked (or unsoaked and rinsed under running water) quinoa and 2 C water. Stir in a pinch of salt and bring to a simmer. Cover, turn heat to medium-low, and simmer until tender and the 'tails' are showing. Soaked quinoa will take about 8 minutes and need to be drained while unsoaked quinoa takes about 15 minutes to cook (no draining needed). Drain any excess water and spoon into a large mixing bowl. Set in the refrigerator to cool, for at least 20 minutes.
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