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    Home » Recipes » 4th of July

    Quinoa Tabouleh Salad

    Published: Jun 27, 2012 · Last Updated: Jun 26, 2022 · Leave a Comment

    6248 shares
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    When one of my best friends said “tell me what to do with quinoa”, this is first recipe I thought of - a chilled, refreshing dish called quinoa tabouleh salad. It’s a dish I make frequently in summer to serve with chicken or fish, and to eat on it’s own as a lunch or snack.

    quinoa tabouleh salad | AFoodCentricLife.com

    Quinoa Tabouleh Salad

    Traditionally made with cracked bulghur wheat, my version of tabouleh (also spelled tabbouleh and tabouli)  uses quinoa. Since quinoa is gluten-free and wheat-free, its an excellent choice for everyone. If you’ve only heard of quinoa (keen-wah) but never cooked with it, you’ve got to add this powerhouse to your pantry. It’s been grown for thousands of years high in the Andes. This ancient supergrain is what fueled the Inca Indians of Peru, and it can fuel your family too.

    Quinoa is light and easy to digest and is packed with protein and fiber. It’s also a complete protein, which means it provides all of the essential amino acids our bodies need. This is one healthy grain (technically a seed) that needs to be in your pantry and diet.

    How To Cook Quinoa

    Quinoa is easy to prepare with just 15-18 minutes of cooking in a small saucepan and a few more minutes to steam finish off the heat. When cooked, the tiny quinoa seed unfurls into a fluffy grain. What you see is the spiral-like germ that has separated. Think of quinoa as you would rice for recipes.

    Tabouleh Salad Prep Tips

    For the tabouleh, add finely chopped tomato, cucumber, lots of fresh parsley and mint, a little red onion, and dress with a lemony vinaigrette for a bright, fresh flavor.

    A note on using fresh herbs – they will cut much better when clean and dry. Wash and dry in a salad spinner or on layers of paper towels. Don’t try to chop them wet. They just become a mess.

    You can cook the quinoa and make the salad, except for adding the dressing, a day or two ahead. Dress before serving. Cooked and not dressed, it will last five days in the refrigerator.

    Buying & Rinsing Quinoa

    You’ll find quinoa in most markets in red, white, black and tri-color blend (which is my favorite). The red and black have a little more fiber and nutty flavor but cook the same as the white. You will find it in the packaged grain sections as well as in bulk.

    Quinoa is covered in a natural substance called saponin, which acts like a natural bug repellant for the seed. As saponin is bitter, quinoa must be rinsed before cooking. I put my in fine sieve and run plenty of cold water through it using the sprayer.

    Nutrition Facts
    Quinoa Tabouleh Salad
    Amount Per Serving
    Calories 288 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 2g13%
    Sodium 209mg9%
    Potassium 392mg11%
    Carbohydrates 24g8%
    Fiber 3g13%
    Sugar 2g2%
    Protein 6g12%
    Vitamin A 1280IU26%
    Vitamin C 23mg28%
    Calcium 49mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    quinoa tabouleh salad | AFoodCentricLife.com

    Quinoa Tabouleh Salad

    This fluffy, crunchy, gluten-free whole grain salad made with high protein quinoa (keen-wah) is delicious as well as nutritious. Serve chilled or room temperature, it’s my version of a Middle Eastern dish called Tabouleh. It’s great for lunch and dinner in the heat of summer or anytime. Serve with chicken, fish, or by itself as a vegetarian dish. I had a bowl this afternoon for lunch topped with diced avocado.
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    Course: Salad
    Cuisine: Mediterranean
    Keyword: quinoa, taboulleh
    Servings: 6
    Calories: 288kcal

    Ingredients

    Quinoa Tabouleh Salad

    • 1 cup organic quinoa tri-color blend
    • 2 cups water
    • 2-3 Persian cucumbers diced small sub half a large English seedless
    • 3 roma tomatoes diced small
    • ½ small red onion diced fine
    • ¼ cup pine nuts optioanl
    • 1 cup fresh finely chopped parsley
    • ½ cup fresh finely chopped mint leave
    • 6 tablespoons dressing recipe below

    Vinaigrette

    • 6 tablespoons olive oil
    • 3 tablespoons fresh lemon juice
    • 2 large garlic cloves finely chopped
    • ½ teaspoons salt
    • ¼ teaspoon black pepper

    Instructions

    • Add 1 cup of quinoa to a small saucepan a tight-fitting lid. I use a 2 quart (2 liter) pan. Add 2 cups water. Bring to a boil. Reduce to a simmer and cover with lid. Turn heat to low. Cook until all water is absorbed, about 15-18 minutes. Turn off heat. Allow to stand for about 10 minutes to steam finish. The grains should be light and fluffy with the germ ring unfurled. Spread quinoa on a rimmed baking sheet and allow to cool. (See manufacturers box for alternative cooking directions for rice cooker).
    • While quinoa is cooking, make the vinaigrette, then prep the vegetables and herbs. To make the vinaigrette, whisk all ingredients together in a small bowl. This recipe makes extra, in case you need a bit more. For cucumbers, quarter them, slice out the seedy center, cut each quarter into three long strips and cut across into fine dice. Do the same with the tomatoes. See photos in the post for help.
    • Add the cucumber, tomatoes, onion, pine nuts and herbs to the cooled quinoa. When ready to serve add a few tablespoons of the dressing and toss gently. Add enough to flavor the salad but don’t soak it in dressing.  Serve chilled.

    Notes

    To chop fresh herbs, wash and dry well. Dry herbs chop easily. Chopping wet or damp herbs just becomes a mess. Wash and dry on paper towels or in a salad spinner.
    You can make this salad a day, even two days, ahead of serving. It will keep for five days undressed in the refrigerator. Dress before serving.

    Nutrition

    Calories: 288kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 209mg | Potassium: 392mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 3mg
    Tried this recipe?Let us know how it was!
    « Turkey Tortilla Wrap with Avocado Cream
    4th of July Menu Planner »

    Reader Interactions

    Comments

    1. Shut Up & Cook says

      June 27, 2012 at 8:07 pm

      Such fabulous photos! Is your husband a great and talented photographer by chance?

      🙂

      I love quinoa...this recipe is one of my faves: Quinoa with Feta, Tomatoes, and Basil, tossed with a lemon vinaigrette
      Quinoa with Feta, Tomatoes, and Basil, tossed with a Lemon Vinaigrette

      http://bit.ly/LShiYf

      Reply
    2. Madonna says

      June 28, 2012 at 1:36 am

      Another great lunch.

      I see where your stuffed portobello made the most popular at foodgawker. Congrats.

      Reply
    3. Ann Mah says

      June 28, 2012 at 2:38 am

      I love tabouleh, but never thought of making it with quinoa -- genius idea! Your photos are stunning.

      Reply
    4. Riley says

      June 28, 2012 at 9:30 am

      Yum! I love tabbouleh and I bet it's great with quinoa!

      Reply

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