Quinoa Tabbouleh Food

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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

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


  • 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 image

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

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)


  • 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 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

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


  • 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 image

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

1 cup quinoa
Kosher salt and freshly ground pepper
2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped fresh basil leaves
3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
1 medium tomato, cut into 1/4-inch dice (about 1 cup)
1/2 cup extra-virgin olive oil


  • 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 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

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


  • 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 image

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! -Jennifer Klann, Corbett, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper


  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., 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.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges


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

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


  • 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 image

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

4 cups cooked quinoa
2-1/2 cups chopped English cucumbers
2 cups mixed red, orange, yellow and green cherry tomatoes, cut in half
1 cup KRAFT Greek Vinaigrette Dressing
1/2 cup each chopped fresh mint and fresh parsley
4 green onions, chopped
1 pkg. (4 oz.) crumbled feta cheese


  • 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


Quick quinoa tabbouleh image

A superhealthy and substantial salad, quinoa makes a nutritious alternative to pasta and rice

Provided by Good Food team

Categories     Lunch, Side dish

Time 20m

Number Of Ingredients 8

200g quinoa
juice 1-2 lemons
4 tbsp olive oil
small bunch mint , chopped
small bunch flat-leaf parsley , chopped
bunch spring onions , sliced
½ cucumber , deseeded and diced
handful walnuts , chopped


  • Rinse the quinoa well and place in a pan with about double the volume of water. Bring to the boil, cover, reduce the heat and gently simmer for 10 mins or until the grain unwraps itself. Turn off the heat and leave to cool slightly, then drain any remaining water.
  • Season the quinoa, stir in the lemon juice and oil and leave to cool fully. Stir in the other ingredients, then serve.

Nutrition Facts : Calories 310 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.02 milligram of sodium


Inca Red Quinoa Tabbouleh image

This is my variation on the Barefoot Contessa's tabbouleh recipe. She's such an inspiration - her recipes are lovely! This is so yummy! The Inca red quinoa is nutty and has a great texture. The colors are wonderful and it is a very lovely looking dish for gatherings and potlucks.

Provided by Gaia22

Categories     Grains

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup inca red quinoa
1 1/2 cups boiling water
1/4 cup fresh lemon juice (or juice of 1 1/2 lemons)
1/4 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 cup minced scallion, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half (1 pint)
1 teaspoon fresh ground black pepper


  • Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
  • Stir and allow it to cool off for about 1 hour.
  • Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
  • Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.

Nutrition Facts : Calories 163, Fat 8.2, SaturatedFat 1.1, Sodium 342.5, Carbohydrate 20.2, Fiber 2.8, Sugar 2.1, Protein 4


Quinoa Tabouleh image

This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours

Provided by Jubes

Categories     Australian

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups quinoa, to be cooked and cooled
2 cups fresh parsley, chopped
3 tomatoes, seeded and chopped
1 lemon, juice of
1/4 cup extra virgin olive oil
3 garlic cloves, crushed
1/4 bunch of fresh mint, chopped roughly
1/4 bunch fresh rocket, chopped roughly (aka arugula)
1 teaspoon sumac
cracked black pepper


  • Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
  • Set aside on a flat dish, spreading it out to allow it to cool evenly.
  • When quinoa is cool, combine all ingredients and serve.

Nutrition Facts : Calories 310.4, Fat 12.8, SaturatedFat 1.7, Sodium 17.6, Carbohydrate 41.1, Fiber 5.4, Sugar 2, Protein 9.3


Quinoa Tabbouleh image

Provided by Aarti Sequeira

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup quinoa (red or white), rinsed
1/2 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
A pinch of freshly grated nutmeg
3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
1/2 cup finely chopped fresh mint leaves
1 pint cherry tomatoes, quartered
1 English cucumber, diced
Small handful jarred peppadew peppers or roasted red peppers, finely chopped


  • 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.

Nutrition Facts : Calories 175 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 170 milligrams, Carbohydrate 17 grams, Fiber 3.5 grams, Protein 4 grams, Sugar 4 grams

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In a small saucepan, combine the quinoa, water and a pinch of salt and bring to a boil. Cover and simmer over moderately low heat until the water …
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  • In a small saucepan, combine the quinoa, water and a pinch of salt and bring to a boil. Cover and simmer over moderately low heat until the water is absorbed, about 15 minutes. Remove from the heat and let cool completely.
  • In a large bowl, whisk the olive oil with the lemon juice. Add the parsley, mint, cucumber, tomatoes and quinoa and toss. Serve the tabbouleh at room temperature or chilled.

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Total Time 30 mins
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  • Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
  • To do this quickly, dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature. Or, you can make the quinoa in advance and let it sit at room temp or refrigerate until serving (it cools fastest spread on a baking sheet).
  • Finely chop the parsley and mint. Thinly slice the green onions. Finely chop the tomato, removing the core and seeds. Finely chop the cucumber (if you’re using a standard cucumber and not English cucumber, remove the seeds too.)
  • Juice the lemon and whisk it together with the olive oil. In a large bowl, toss the quinoa and vegetables with the dressing, kosher salt and pepper. Taste and adjust flavors as necessary. Serve immediately or refrigerate for 3 to 4 days.

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  • Bring quinoa and 2/3 cups water to a boil in a small saucepan over high heat. Reduce heat to 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 and allow the quinoa to cool.
  • Rinse parsley under cold water and shake to get rid of excess water. If the parsley still seems fairly wet, blot them a bit with a towel. Cut off the thick stems and then finely chop the parsley and remaining stems. Add parsley to a large serving bowl.
  • Add all of the remaining ingredients to the bowl with the parsley including the cooled quinoa. Toss to combine. Taste and adjust lemon, salt, and pepper as needed or go wild and add in one of the tabbouleh variations mentioned in the post! Serve!

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  • Heat a saute pan over medium heat for a few minutes (3-5). Once the pan is hot, add quinoa. Once the quinoa starts to pop, cook for an additional 3-4 minutes, or until they turn golden brown. When it's done cooking, transfer to a sieve. Let the quinoa cool for a few minutes, before rinsing it under water. Turn the water on slowly, as the quinoa is VERY hot, and it will produce steam. Once the quinoa stops steaming, use a mixing spoon to kind of slosh it around in the sieve under the running water. When you are done washing, return the quinoa to the saute pan and cook according to the package directions.
  • Use a fork to remove parsley leaves from the stems. Click here to see how to remove flat-leaf Italian parsley with a fork. Note: I am not sure how well this would work for curly parsley because the leaf shape is different. You might have to remove the leaves by hand. After removing all of the leaves from the stems, put the leaves in a salad spinner, rinse them under water to remove any dirt or debris, and then spin them down to dry.
  • Using a long knife (e.g., 8" chef's knife), roughly chop the parsley. Put chopped parsley in a large bowl and set aside.
  • To the bowl with the parsley, add 2 cups cooked quinoa, diced tomato, sliced scallions, iodized salt, ground black pepper, olive oil, and lemon juice. Toss to coat. You should have enough liquids, so that there is a little bit in the bottom of the bowl. Always start with the least amount of lemon juice, olive oil and iodized salt. Adjust to your taste.

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  • Add the quinoa to a pan and toast it stirring frequently on medium-high heat until you start to hear the quinoa pop and the color becomes golden brown. Add 1 cup of water, bring the mixture to a boil, then reduce to a simmer and cook covered until the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa rest for 5 minutes. Fluff and allow to cool at room temperature.
  • In a large place, place the chopped parsley, chopped mint leaves, green onions and tomatoes. Add the quinoa and pour the dressing into the bowl. Stir gently to combine. Serve at room temperature or cold.

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  • 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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  • Rinse and drain the quinoa and transfer to a small pot. Add 1¾ cups water and ¼ teaspoon salt to the pot, cover and bring to a boil. Once boiling, reduce to a simmer and simmer for 12-15 minutes. Don’t remove the cover while the quinoa is cooking except to quickly check if all the water is absorbed. Once cooked, remove from heat and keep covered for 5 minutes. Then remove the cover, fluff the quinoa with a fork and spread it on a baking sheet to cool. Set aside.
  • When the quinoa is cooled, add it to the bowl of veggies and mix. Add the mint and parsley and mix again. Drizzle in the lemon vinaigrette and mix well. Keep in the fridge, covered until ready to serve.

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  • Cook quinoa: Bring quinoa and 2 cups of water to a boil in a medium saucepan over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10-15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Let quinoa cool: Once quinoa is cooked, spread it out on a large rimmed baking sheet to cool. Alternatively you could let the quinoa cool in the pot or make the quinoa ahead of time and store it in the fridge.
  • Mix in remaining ingredients: Transfer quinoa to a large bowl. Add parsley, mint, tomatoes, cucumber and red onion into the bowl with the quinoa; toss to coat. Season with juice from lemon, olive oil and salt.

Directions. Rinse the quinoa in a fine sieve under cool water and drain. Bring a medium saucepan with one cup of water up to a boil and then add the quinoa. Reduce the heat the medium and simmer for 15 minutes. Drain the quinoa (through a fine sieve again) and rinse well under cool water, drain and then place into a mixing bowl.
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Total Time 30 mins
Category Dinner

Quinoa tabbouleh can be a complete meal on its own. Quinoa is gluten free and high in protein. There aren’t many dishes that have the amount of fresh parsley and mint that tabbouleh has. They are both loaded with antioxidants and combined they create a nutritional powerhouse that can decrease heart disease risk, improve your brain function, relieve …
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Calories 236 per serving

Place quinoa and 2-1/2 cups (625 mL) water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated Step 2 Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and ...
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Food Babe's Quinoa Tabbouleh Salad . Print. Prep time. 15 mins. Cook time. 30 mins. Total time. 45 mins . Serves: 4. Ingredients. 1 cup dry quinoa; 1 large bunch parsley chopped (remove long stems) ⅓ cup mint leaves chopped; 1 cup of grape or cherry tomatoes cut in half; ¼ of a yellow or white onion finely diced ; 1 garlic clove minced; 1 tbsp olive oil; juice of …
From foodbabe.com
Reviews 63
Total Time 45 mins
Servings 4

Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened with apple juice. Serve with berries, sliced bananas and maple syrup.
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4.5/5 (986)
Total Time 30 mins
Servings 4

Quinoa Tabbouleh with Feta. This fresh, easy salad substitutes quinoa for traditional bulgur wheat to make a gluten-free version of a favorite Mediterranean salad: tabbouleh. Serve it as a meal for lunch or a side with shish-kebob, grilled seafood, or even roasted vegetables. It’s a great dish to take to a potluck! Author: Norann Oleson; Prep Time: 20 minutes; Cook Time: 15 …
From foodgardening.mequoda.com
Servings 8
Total Time 35 mins
Category Salads & Dressings

Gluten Free Quinoa Tabbouleh. Jump to Recipe · Print Recipe. This is a gluten free take on classic Lebanese tabbouleh recipe (tabouli / tabouleh) that uses quinoa instead of bulgur wheat. It's light, refreshing, and healthy with fresh tomatoes, cucumbers, lemon, and parsley. this … Tabbouleh generally has a lot of olive oil but I find that it weighs it down and …
From eatsimplefood.com
Cuisine Mediterranean
Total Time 50 mins
Category Side Dish
Calories 171 per serving

The herbs should not be cooked, because they lose their useful ingredients and their taste changes. They are not tabbouleh. With tibouleh we use bulgur, not quinoa and we do not cook it, but we can say that it resembles it.
From ctmmagazine.com

Nov 14, 2019 - This Quinoa Tabbouleh recipe is a re-make of a classic Lebanese salad, but swaps out the bulgur for nutrient dense quinoa - it's light, lemony and healthy!
From pinterest.ca

Let quinoa stand in covered pot for another 5 minutes, then fluff with a fork. Meanwhile, whisk lemon juice, olive oil, salt and pepper. Set aside. Combine finely chopped parsely and mint leaves in a salad bowl. Stir in the cooked quinoa until well combined. Add cucumbers, tomatoes and the dressing. Toss to coat.
From anjaschwerin.com

Traditional tabbouleh is made with bulgur wheat. Quinoa, a native grain of the high Andes, is higher in protein than bulgur wheat, gluten-free, and quinoa is easy to cook. The red variety is particularly attractive in this vegetable-and-herb-packed salad. This makes a satisfying main course for lunch. Food as Medicine Quinoa is high in magnesium – which helps relax blood …
From drweil.com

Quinoa Tabbouleh. Serves 4. Ingredients: 1 cup quinoa; 1 cucumber, diced (peeled if you prefer) 1 cup cherry or grape tomatoes, halved; 2 bunches of parsley, chopped; 1 cup Kalamata olives, halved (optional) 1 bunch green onions, thinly sliced; Optional: Add 1 cup crumbled feta ; Dressing: Juice of 2 lemons; ½ C olive oil; ½ C chopped mint leaves, or 2 Tb dried mint; Salt …
From helenafoodshare.org

Place the quinoa, coriander, cumin, cayenne, salt, and pepper in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa is toasted, add the shallot, garlic, and 2 cups of water. Cover, and bring to a boil. Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.
From reformjudaism.org

Learn how to make a Green Quinoa Tabbouleh recipe! I'm not a huge fan of quinoa or tabbouleh, but I love quinoa tabbouleh! Yes, it is surprising, but one tas...
From youtube.com

Bring quinoa, 1⁄2 tsp salt and water to a boil in a medium saucepan over high heat. Reduce the heat and cover, simmering until the quinoa is tender. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Once the quinoa is ready, add the cucumber, tomatoes, onion, parsley and mint and mix together until fully combined. Add ...
From foodytv.com

Cooling Summer Recipes: Quinoa Tabbouleh. This is one of my favorite summer dishes and takes me back to my childhood, eating at our friend’s Lebanese restaurant every chance we got! Jana Kilgore Articles\Food ; ayurveda, cooling, cooling summer recipes, healthy, kitchen, Lebanese cuisine, quinoa, quinoa tabbouleh, recipe, summer recipe; Hot, sharp, and …
From breathetogetheryoga.com

Mar 8, 2017 - Get Quinoa Tabbouleh with Feta Recipe from Food Network. Mar 8, 2017 - Get Quinoa Tabbouleh with Feta Recipe from Food Network. Mar 8, 2017 - Get Quinoa Tabbouleh with Feta Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca

6 cups of boiling water. 2 cups rinsed white quinoa. salt as needed to taste. freshly ground black pepper to taste. cayenne taste. 2 or 3 garlic cloves. 2 or 3 whole lemons, plus more to taste. 1/2 cup extra virgin olive oil, plus more as needed. Save.
From foodwishes.blogspot.com

Healthy quinoa and lentil tabbouleh salad The Best Tabbouleh Salad. This healthy and gluten free, quinoa and lentil tabbouleh salad recipe is full of traditional flavors like parsley and lemon.But I replaced bulgur wheat with gluten free quinoa and black lentils!This recipe is easy and quick to make and tastes delicious and fresh. It is filling and high in protein yet light and …
From betterfoodguru.com

Measure quinoa then transfer to a sieve and generously wash the quinoa in warm water. This is important as the husk can contain elements that are not great for the digestion. Once rinsed, set aside and measure 300 g of water into a saucepan, adding half a teaspoon of salt. Bring the water to a boil and drop in the quinoa, simmer with the lid on for 10 minutes then take off the heat …
From hashimotofoods.com

Enter: Quinoa Tabbouleh!! ... I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor, giving you the time and energy to live more. Subscribe to my newsletter, and you’ll receive the latest recipes and my best wellness tips to make this a lifestyle! Join Now . join the conversation. Cancel reply. Your email address will …
From foodbymars.com

Method. Place the quinoa and water in a medium-sized pot and bring to a boil. Cover the pot, lower the heat to medium-low, and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated. Spoon the quinoa into a salad bowl and cool to room temperature. Add the remaining ingredients and toss to combine.
From thriftyfoods.com

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