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
FARRO TABBOULEH WITH FETA
Provided by Ina Garten
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
- Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
- In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.
APPLE-FETA TOSSED SALAD
A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where i take it, I have to bring along copies of the recipe to hand out. -Marlene Clark Apple Valley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack., Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 17g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 127mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
KALE, APPLE, WALNUT AND SUMAC ONION TABBOULEH
Provided by Michael Solomonov
Categories Low Fat Kid-Friendly Apple Walnut Kale Healthy Kosher Low Cholesterol Vegan Pomegranate Small Plates
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Combine red onion, red wine vinegar, ground sumac, and kosher salt in a small bowl.
- Combine all the ingredients, including the sumac onions, in a large bowl. Toss to combine and serve.
TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Provided by Joan Nathan
Categories easy, quick, salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
- In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
- Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 195 milligrams, Sugar 11 grams
FRUITY TABBOULEH WITH FETA
Use up a few storecupboard staples in this bulgur wheat salad packed with dried fruit, nuts and herbs
Provided by Ren Behan
Categories Lunch, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
- Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
- Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.
Nutrition Facts : Calories 829 calories, Fat 50 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 35 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium
FRUITED TABBOULEH WITH WALNUTS AND FETA
Here's a simple and terrific side for a Mediterranean meal. Mix up the salad in 20 minutes, then chill and serve.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 10
Number Of Ingredients 14
Steps:
- Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.
- Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.
- Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.
Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 5 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 210 mg, Sugar 7 g, TransFat 0 g
APPLE-WALNUT-TABBOULEH SALAD
Bring something different to the table with Apple-Walnut-Tabbouleh Salad. Apple-Walnut-Tabbouleh Salad is a Healthy Living recipe that's easy to make.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2 cups each
Number Of Ingredients 9
Steps:
- Combine ingredients.
Nutrition Facts : Calories 530, Fat 22 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 15 g
WALNUT, FETA & APPLE TABBOULEH
Not your usual Tabbouleh, this salad merely has a similar consistency and shares some common ingredients with its authentic cousin. It has a lot of crunch thanks to the apple, radish and walnuts, and involves no actual 'cooking'. The bulgur and dressing could easily be made a day in advance, but I do find it tastes best if the salad, fully combined, is allowed to sit for about 30 minutes to an hour before serving. Ideal to share, bring it along to your next potluck party! Serves 6-8 easily as a side. Prep time includes the 30 minutes it takes for the bulgur to soak.
Provided by magpie diner
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the bulgur into a medium sized ceramic or Pyrex bowl. Pour the boiling vegetable stock over top and stir. Cover it with a loose fitting lid or a tea towel and set aside for 30 minutes. If using frozen peas, set them into a similar bowl and cover with boiling or very hot water and set aside.
- Finely mince the clove of garlic, or pass through a garlic press. Place it in a small bowl and whisk together with the rest of the dressing ingredients; apple cider vinegar, olive oil, marjoram, sea salt and black pepper. Set aside. While the bulgur and dressing sit, prepare the rest of the ingredients.
- Keep in mind that a small dice will best suit the fine bulgur wheat (i.e., a 1/4-1/2 inch dice). Dice the green apple, add it into your salad bowl and sprinkle with the single teaspoon of vinegar (to stop it from browning). Seed and dice the tomato, dice the red onion and the radish and add them all into the salad bowl along with the feta cheese and walnuts. Finely mince the fresh parsley and add it to the bowl.
- By now 30 minutes have likely passed, check the bulgur by fluffing it with a fork. It should be cooked, but still al dente. Allow it to cool down slightly if it hasn't already.
- Add the peas to the salad (straining first of course if they were previously frozen), along with the cooled down bulgur. Re-whisk the dressing and pour it over the salad, toss gently to thoroughly combine. Enjoy!
Nutrition Facts : Calories 357.7, Fat 23.1, SaturatedFat 5.7, Cholesterol 22.2, Sodium 484.7, Carbohydrate 30.6, Fiber 8.1, Sugar 6.5, Protein 11.3
SHRIMP & FETA TABBOULEH
I saw this recipe in a Women's Health magazine, tried it, and absolutely fell in love with it. It's the perfect summer salad - super healthy, not at all heavy and really fills you up. It says that its 4 portions but i think it's actually only 3, especially if you're eating it as a main dish. Try it, i promise you'll love it!
Provided by sweetstef
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, combine bulgur, water and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 12-15 minutes Drain any excess water and let cool.
- Place chopped shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and fresh ground pepper. Let stand for 5 minutes.
- Stir in cucumber, tomatoes, onion, parsley, oil and feta. Add salt, pepper, and lemon juice.
- Stir in cooled bulgur and toss.
- Enjoy!
Nutrition Facts : Calories 296.6, Fat 12.1, SaturatedFat 4.1, Cholesterol 182.3, Sodium 412.5, Carbohydrate 24.1, Fiber 5.3, Sugar 3.3, Protein 24.2
FETA TABBOULEH WITH AUBERGINES
This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Cook the bulgur wheat according to pack instructions, then drain well. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning. Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.
- Tip the bulgur wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergines.
Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 1.29 milligram of sodium
TABBOULEH WITH AVOCADO AND FETA CHEESE
Categories Salad Dairy Herb Vegetable Vegetarian Feta Avocado Fall Bulgur Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl.
- Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper.
- Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.
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