Quinoa Tabbouleh Salad Gluten Free Food

QUINOA TABBOULEH SALAD

Quinoa Tabbouleh Salad image

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

Ingredients

2 cups vegetable broth
1 cup quinoa
1 cucumber, chopped
2 tomatoes, chopped
½ cup fresh parsley, chopped
2 green onions, chopped
2 tablespoons chopped fresh mint
2 cloves garlic, minced
¼ cup olive oil
¼ cup lemon juice
½ teaspoon salt, or to taste

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

TABBOULI / TABOULI / TABBOULEH SALAD (GLUTEN FREE)

Tabbouli / Tabouli / Tabbouleh Salad (Gluten Free) image

I love Tabbouli but I think I'm sensitive to gluten/wheat, so the traditional cracked wheat version is off-limits. I promise that with this recipe, you wow't event miss the wheat! The substitute is riced cauliflower! So, it's packed with vegetables and gluten-free deliciousness.

Provided by ValFosburgh

Categories Free Of...

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 large bunch fresh curly-leaf parsley
1 medium sweet white onion
3 large tomatoes
1 large head cauliflower
2 -3 tablespoons dried mint
1 teaspoon salt
1/4 olive oil
1/4 lemon juice

Steps:

Prepare the cauliflower: Grate the cauliflower until it's "riced" or you may use a food processor Ninja and pulse the cauliflower in batches 10-15 times for 1.5 seconds to rice it. Place the riced cauliflower in a microwave safe dish and microwave cook for 6-7 minutes on high until soft but not mushy. Set aside and let it cool.
Prepare the parsley: pull the curly parsley from the stem and rinse thoroughly. Use salad spinner to spin the parsley dry, repeating 2-3 times and dumping water out each time. Chop parsley finely by hand or use Ninja or food processor carefully on pulse to chop the parsley finely. (Do not chop on high speed as it will juice the parsley and make it mushy.) Dump the parsley into a very large bowl that will be used to mix all ingredients.
Chop the tomatoes and onions: Finely chop the tomatoes and onions. Place the tomatoes in a salad spinner or colander and swish around to remove excess moisture, juice and seeds before adding to parsley. Add chopped onions and tomatoes to parsley mixture.
Mix and Dress: Add cooled, riced cauliflower to parsley mixture. Top with olive oil, salt, lemon juice and dried mint and mix thoroughly with a large slotted spoon. Taste and adjust seasonings as desired. Can be served immediately, but it is best made ahead and allowed to chill for a few hours. Better as the days go by!

Nutrition Facts : Calories 30.3, Fat 0.3, SaturatedFat 0.1, Sodium 218.4, Carbohydrate 6.3, Fiber 2.2, Sugar 3, Protein 1.9

GLUTEN-FREE LEBANESE TABBOULEH (USING QUINOA)

Gluten-Free Lebanese Tabbouleh (Using Quinoa) image

This flavourful salad can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling in a pita. Enjoy!

Provided by Nif_H

Categories One Dish Meal

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup quinoa, cook according to package directions
1 cup flat leaf parsley, finely chopped
5 green onions, finely chopped
2 cups small grape tomatoes, halved
1 cucumber, peeled and seeded, thinly sliced
1 to 2 lemon, juice of, more to taste
1/3 cup extra virgin olive oil
sea salt, pepper and crushed red pepper to taste

Steps:

Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice.
Let flavours meld for a while and serve at room temperature or chilled.

Nutrition Facts : Calories 354.1, Fat 21, SaturatedFat 2.9, Sodium 19.2, Carbohydrate 36, Fiber 5.3, Sugar 4.1, Protein 8

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