Best 13 Quinoa Tabbouleh Recipes

QUINOA TABBOULEH

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.

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

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.

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.

KALE TABBOULEH WITH QUINOA

Steps:

• Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Starting at the leafy top, cut parsley and kale perpendicular to the stems in 1/2- or 1/4-inch cuts until you reach the point where there's nothing left but stems. Discard stems. Chop the pile of greens on your board with a knife or cleaver until the pieces of parsley and kale are no larger than 1/4 inch. It should be pretty fine, but you don't want it to turn into a paste. Transfer parsley and kale to a large mixing bowl. Toss quinoa, grape tomatoes, cucumber, and shallot with the parsley and kale.
• Whisk lemon juice, olive oil, and salt together in a small bowl; drizzle over the salad and toss to coat.

QUINOA TABBOULEH

Steps:

• Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
• Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.

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.

RAINBOW QUINOA TABBOULEH

Steps:

• Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.
• Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.

GREEN QUINOA TABBOULEH

Steps:

• Bring water to a boil and prepare a bowl of iced water. Add 1/2 of the parsley, 1/2 of the mint, and 1/2 of the tarragon. Blanch herbs for 5 seconds, then scoop into the iced water. Let cool completely, about 2 minutes. Drain well and squeeze out the water.
• Rinse quinoa well. Sprinkle salt into the blanching water. Add the quinoa and simmer on medium heat until just barely tender, about 12 minutes.
• Meanwhile, chop the remaining herbs into small pieces.
• Add garlic to the blender with the blanched herbs. Squeeze in lemon juice and add olive oil. Blend starting on low speed, pulsing on and off, and finishing on high speed, until dressing is smooth and green.
• Remove quinoa from heat; place in a strainer set over a bowl and drain for 5 minutes, tossing occasionally. Transfer quinoa to a bowl. Season with salt, black pepper, and cayenne pepper. Let cool until it is between warm and room temperature, 5 to 10 minutes.
• Stir dressing into the quinoa. Continue cooling if salad is not yet at room temperature, 5 to 10 minutes more. Add the chopped herbs and mix to combine. Wrap bowl in plastic wrap and refrigerate until flavors meld, about 2 hours.
• Taste the salad and adjust seasoning as desired. Transfer salad to a serving bowl.

QUINOA TABBOULEH

Steps:

• In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
• Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

RAINBOW QUINOA TABBOULEH

Steps:

• 1. Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy. 2. Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.

QUINOA TABBOULEH WITH KALE

Steps:

• Cook quinoa according to package directions, add salt to water. Do not forget to fluff with a fork after the quinoa rests for five minutes. Whisk the juice and zest of one lemon and garlic with the olive oil, salt and pepper. After quinoa has cooled add the dressing, cucumbers, tomatoes, parsley, kale and feta.

QUINOA TABBOULEH WITH FETA

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat, and simmer covered for 15 minutes, until the grains are tender and open (they¿ll have little curly tails). Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt.
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.