Tabbouleh followers, have you ever tried making it with quinoa? This recipe is a enjoyable variation on traditional tabbouleh made with quinoa as a substitute of bulgur wheat. It turns our favourite Lebanese salad right into a gluten-free dish. The quinoa is fluffy and has a considerably nutty style, however general, the flavour profile is kind of comparable.
Since I already modified one main ingredient, I took the freedom of including some chickpeas and feta cheese, extra substances that you wouldn’t look forward to finding in tabbouleh. They’re fully elective and completely scrumptious. They make the salad extra hearty; should you use each, it might qualify as a light-weight meal by itself.
This herbaceous salad is so refreshing on a heat day. It options contemporary parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions stay true to the normal recipe, so it comprises extra parsley than quinoa, and the lemon packs a punch. I believe you’ll find it irresistible.
Recipe Ideas & Methods
This quinoa recipe incorporates all of the methods I realized whereas creating my Greatest Tabbouleh Recipe, which actually is one of the best!
1) Cook dinner your quinoa in accordance with the recipe under.
I swear by my go-to quinoa cooking technique, which differs from the instructions you’ll discover on the package deal. It yields completely fluffy quinoa each time.
2) Salt your tomato and cucumber, then drain them.
This technique concentrates the flavors of the tomato and cucumber, and ensures that your salad doesn’t turn into diluted by extra liquid. Mix the tomato and cucumber in a bowl with some salt, and set it apart whilst you chop the parsley. Drain off the surplus juice earlier than stirring the salad collectively. Simple sufficient!
3) Use loads of parsley and chop it finely.
This recipe calls for 3 bunches of curly parsley. It’s a lot simpler to cut that a lot parsley in your meals processor, reasonably than by hand. Don’t fear about eradicating the skinny parsley stems—they provide nice taste.
4) Season liberally with lemon juice and salt.
Tabbouleh must be zingy and stuffed with taste. To get there, make sure to use sufficient lemon juice and salt. You’ll discover my really helpful portions within the recipe under.
Watch Methods to Make Quinoa Tabouli
Quinoa Tabbouleh Serving Ideas
All of those choices are gluten-free, like this one:
Please let me know the way your recipe seems within the feedback. I at all times love listening to from you.
Quinoa Tabbouleh
This tabbouleh recipe makes use of quinoa as a substitute of bulgur, so it’s gluten-free whereas retaining the traditional Center Japanese salad’s distinctive style. Chickpeas and feta are elective additions that make the dish extra hearty. Recipe yields 6 servings (about 7 ½ cups salad).
- Rinse the quinoa: Pour the quinoa right into a fine-mesh colander and rinse underneath operating water for at the least 30 seconds. Drain properly. Mix the rinsed quinoa and water in a saucepan. Convey the combination to a boil over medium-high warmth, then cut back the warmth as needed to keep up a mild simmer. Cook dinner till the quinoa has absorbed the entire water, about 13 to 17 minutes.
- Take away the pot from warmth, cowl, and let the quinoa steam for five minutes. Take away the lid and fluff the quinoa with a fork.
- In the meantime, mix the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the combination relaxation for at the least 10 minutes, or till you’re prepared to combine the salad.
- To organize the parsley, lower off the thick stems. Then, finely chop the parsley and remaining stems—you are able to do this by hand, but it surely’s a lot simpler in a meals processor with the usual “S” blade. Course of 1 bunch at a time, transferring the chopped parsley to a big serving bowl earlier than continuing with the following.
- Add the cooled quinoa, chopped contemporary mint (if utilizing) and inexperienced onion to the bowl of parsley. Pressure off and discard the cucumber and tomato juice that has amassed within the backside of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk collectively the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to mix. If utilizing the chickpeas or feta, add it now. Style, and alter if needed—add one other tablespoon of lemon juice for zing, or salt for extra general taste.
- If in case you have the time, let the salad relaxation for quarter-hour earlier than serving to let the flavors mingle. In any other case, you may serve it instantly or chill it for later. The tabbouleh will maintain properly within the fridge, coated, for as much as 4 days.
Notes
Recipe tailored from my Greatest Tabbouleh.
Make it dairy free/vegan: Omit the elective feta.
Diet
The knowledge proven is an estimate offered by an internet diet calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation. See our full diet disclosure right here.
