Best 4 Quinoa And Vegetable Tabouli Salad Recipes
Quinoa and vegetable tabouli salad is a refreshing, flavorful, and healthy dish that can be enjoyed as a main course or a side dish. It is a great way to incorporate more plant-based foods into your diet and is a perfect choice for vegetarians and vegans. Quinoa is a gluten-free grain that is high in protein and fiber, and it combines well with the crunchy vegetables and herbs in this salad. With its zesty dressing, this salad is sure to become a favorite at your next gathering or potluck.
Here are our top 4 tried and tested recipes!
QUINOA TABBOULEH SALAD
In our new cookbook "The Kitchen Decoded," we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. -Logan Levant, Los Angeles, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
QUINOA TABBOULEH SALAD
Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.
Provided by Nadine
Categories Salad Grains Quinoa Salad Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 12.3 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 177.7 mg, Sugar 1.5 g
QUINOA AND VEGETABLE TABOULI SALAD
As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.
Provided by Sharon123
Categories Grains
Time 35m
Yield 7 cups
Number Of Ingredients 19
Steps:
- In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
- In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
- Pour the dressing over the cooled quinoa and toss gently to combine.
- Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
- Cover and chill for 30-60 minutes to allow the flavors to blend.
- Enjoy!
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.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 33.2 g, Fat 16.3 g, Fiber 4.4 g, Protein 7 g, SaturatedFat 2.2 g, Sodium 314 mg, Sugar 2.5 g
Tips for Making Quinoa and Vegetable Tabouli Salad:
- Use Fresh Ingredients: The fresher the vegetables and herbs, the better your tabouli salad will taste. Look for ripe tomatoes, cucumbers, and parsley with vibrant colors and crisp texture.
- Rinse the Quinoa Thoroughly: Rinsing the quinoa before cooking helps remove any bitter saponins, resulting in a fluffier and more flavorful final dish.
- Cook the Quinoa Properly: Follow the package instructions for cooking the quinoa. The ideal ratio of quinoa to water is typically 1:2, but it may vary depending on the brand and type of quinoa.
- Let the Quinoa Cool: Allow the cooked quinoa to cool completely before assembling the salad. This prevents the salad from becoming soggy and helps the flavors meld together.
- Chop the Vegetables Finely: Finely chopping the vegetables ensures that they blend well with the quinoa and other ingredients. This also makes the salad easier to eat.
- Use a Light Dressing: A simple dressing made with olive oil, lemon juice, and herbs is all you need to enhance the flavors of the salad without overpowering them.
- Season to Taste: Don't forget to season the salad with salt and pepper to taste. This will bring out the natural flavors of the ingredients.
Conclusion:
Quinoa and vegetable tabouli salad is a refreshing, flavorful, and healthy dish that's perfect for lunch, dinner, or a potluck. It's packed with nutritious ingredients like quinoa, vegetables, and herbs, making it a great option for those following a plant-based or vegan diet. With its vibrant colors and textures, this salad is sure to impress your taste buds and leave you feeling satisfied. Give it a try and enjoy a delicious and wholesome meal!
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