Best 2 Rainbow Quinoa Tabbouleh Recipes

Rainbow quinoa tabbouleh is a colorful and delicious dish that is perfect for a light and healthy meal. This vibrant salad is packed with nutrients and antioxidants, making it a great choice for those looking to boost their overall health and well-being. The combination of quinoa, vegetables, and herbs creates a flavorful and satisfying dish that is sure to please everyone at the table. Additionally, rainbow quinoa tabbouleh can be easily customized to suit your own dietary preferences and restrictions, making it a versatile dish that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

RAINBOW QUINOA TABBOULEH

Rainbow Quinoa Tabbouleh image

Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 45m

Yield Serves four to six

Number Of Ingredients 13

Ingredients

1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)
3 cups water
Salt to taste
1/2 cup fresh lemon juice
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh mint
1 bunch scallions, white part and green, finely chopped
1 red bell pepper, chopped
1 cup finely diced cucumber
Small leaves romaine lettuce, for garnish
In summer: 1 pound ripe tomatoes, cut in small dice

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.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 748 milligrams, Sugar 4 grams

RAINBOW QUINOA TABBOULEH

RAINBOW QUINOA TABBOULEH image

Categories Vegetable

Yield 4 to 6 people

Number Of Ingredients 13

Ingredients

1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)
3 cups water
Salt to taste
1/2 cup fresh lemon juice
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh mint
1 bunch scallions, white part and green, finely chopped
1 red bell pepper, chopped
1 cup finely diced cucumber
Small leaves romaine lettuce, for garnish
In summer: 1 pound ripe tomatoes, cut in small dice

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.

Tips:

Pick the right quinoa: For this recipe, it's best to use a variety of quinoa that cooks up fluffy and separate, such as white, red, or black quinoa.
Cook the quinoa perfectly: Be sure to rinse the quinoa well before cooking to remove any bitterness. Cook it according to the package directions, or use a 1:2 ratio of quinoa to water.
Chop the vegetables finely: This will help them blend in with the quinoa and other ingredients. Use a sharp knife to get clean, even cuts.
Use fresh herbs: Fresh herbs add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
Season to taste: Don't be afraid to adjust the seasonings to your liking. Add more lemon juice, salt, or pepper as needed.

Conclusion:

This rainbow quinoa tabbouleh is a delicious and healthy side dish that's perfect for any occasion. It's packed with colorful vegetables, protein-rich quinoa, and fresh herbs. Plus, it's easy to make and can be tailored to your liking. So next time you're looking for a light and refreshing side dish, give this rainbow quinoa tabbouleh a try!