Quinoa Tabbouleh Salad Food
QUINOA TABBOULEH WITH FETA
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
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 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
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
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 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 CHICKEN SALAD
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
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
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5/5 (12)Total Time 27 minsCategory SaladCalories 207 per serving
- Cook quinoa on the stove: In a small pot, combine quinoa, water and a pinch of salt. Cover, bring to a boil on high heat, reduce heat to low and cook for 12 minutes. Remove from heat, let stand for 5 minutes and fluff with a fork. See detailed tutorial here.
- Transfer quinoa to a large mixing bowl and add tomatoes, cucumber, parsley, mint, onion, olive oil, lemon juice, salt and pepper.
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