Best Pcc Quinoa Tabouleh Recipes
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.
PCC QUINOA TABOULEH
Make and share this Pcc Quinoa Tabouleh recipe from Food.com.
Provided by Kirste
Categories < 60 Mins
Time 40m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- rinse quinoa thoroughly and drain.
- bring broth and quinoa to a boil.
- reduce heat and simmer for 5 minutes.
- turn off heat and let sit for 15 to 20 minutes.
- remove quinoa to salad bowl and let cool completely.
- combine tomatoes, cucumber, green onion, parsley and basil.
- make dressing- combine lemon juice, oil, garlic.
- toss together.
- add salt and pepper to taste.
Nutrition Facts : Calories 319.3, Fat 16.5, SaturatedFat 2.3, Cholesterol 0.3, Sodium 526.7, Carbohydrate 38.1, Fiber 4.1, Sugar 4.1, Protein 7.5
QUINOA TABOULEH
My first introduction to quinoa. A very good recipe that I make frequently. The serving size is estimated....
Provided by Sweet Diva MJ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.
- In a medium saucepan, bring the water and quinoa to a boil over high heat.
- Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 10 to 12 minutes.
- Let cool completely.
- Stir the tomatoes, onion, cucumber and parsley into the quinoa.
- In a small bowl, whisk together the lemon juice, oil, garlic and salt.
- Pour over the quinoa and toss well.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 244.5, Fat 14, SaturatedFat 1.9, Sodium 400.7, Carbohydrate 26.1, Fiber 4.2, Sugar 2.8, Protein 5.5
QUINOA TABOULEH
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
Steps:
- 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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love