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
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
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
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
Steps:
- 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
TABBOULI / TABOULI / TABBOULEH SALAD (GLUTEN FREE)
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
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)
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
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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- 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.
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- If your quinoa is not already pre-rinsed (it should say on the package), rinse it well using a super fine mesh strainer. Set strainer over a bowl to finish draining.
- Heat olive oil in a medium sized pot over medium heat. When oil is hot, add rinsed and drained quinoa and cook, stirring frequently, until quinoa is dry and smells a little toasty. Add broth or water along with 1/2 teaspoon sea salt and stir well. Bring to a simmer, stir one more time, and cover. Reduce heat to low and and cook for 25 minutes.
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