Quinoa Tabbouleh
Quinoa Tabbouleh is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 6 servings. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 176 calories. For $2.88 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. A few people really liked this side dish. It is a rather inexpensive recipe for fans of middl eastern food. This recipe from Foodnetwork requires roasted red peppers, english cucumber, fresh flat-leaf parsley, and lemon juice. 94 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns an excellent spoonacular score of 99%. If you like this recipe, you might also like recipes such as Quinoa Tabbouleh, Quinoa Tabbouleh, and Quinoa Tabbouleh.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 pint cherry tomatoes, quartered
1 English cucumber, diced
3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
1/2 cup finely chopped fresh mint leaves
Kosher salt and freshly ground pepper
1/2 cup freshly squeezed lemon juice
A pinch of freshly grated nutmeg
1/4 cup extra-virgin olive oil
1/2 cup quinoa (red or white), rinsed
Small handful jarred peppadew peppers or roasted red peppers, finely chopped
Equipment:
sauce pan
frying pan
pot
whisk
bowl
Cooking instruction summary:
Watch how to make this recipe. Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool. Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg. Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!) Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.
Step by step:
1. Watch how to make this recipe.
2. Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop.
3. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes.
4. Remove it from the heat and allow to cool.
5. Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
6. Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl.
7. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!)
8. Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.
Nutrition Information:
covered percent of daily need
