Best Quinoa Tabbouleh Salad Recipes

QUINOA TABBOULEH SALAD

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.

QUINOA TABBOULEH SALAD

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa., In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.

QUINOA TABBOULEH SALAD (GLUTEN-FREE)

Steps:

• Bring water 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. Remove from heat and let quinoa rest, covered, for 5 minutes. Uncover the saucepan and cool to room temperature.
• Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.
• Combine olive oil, lime juice, agave nectar, cumin, and salt in a jar; seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

TABBOULEH SALAD WITH QUINOA AND SHREDDED CARROTS

Steps:

• Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.
• Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.
• Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.

QUINOA TABBOULEH SALAD

Steps:

• 1)Either in a rice cooker (this is a very easy, no fuss way to do it)or on the stove top combine quinoa, water, lemon pepper and half the lemon juice. Cook per instuctions on quinoa package. 2)After grain is cooked and fluffy allow to cool a bit. 3)As it cools place the tomatoes in a large bowl and lightly crush with hands or any other utensil(kids love to help with this step!) 4)Combine remaining ingredients with quinoa (don't forget the remaining lemon juice), tossing to evenly coat grain, herbs, feta and veggies. 5)Add tomatoes for one last toss and allow to cool in fridge for about 1 hour before serving. *quinoa is a great alternative grain, low in fat and high in protein and fiber. It can be found by the rice and other grains in most grocery stores however you may have to look in the 'health food' section.