A Healthy Quinoa Tabouli Recipes

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.

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.

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.

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.