GREEN QUINOA TABBOULEH
We're heading straight into grilling season, and for me, tabbouleh is one of the all-time great cold side dishes, since it pairs so perfectly with all those highly-seasoned, smoky meats. Maybe it's the size of quinoa, or the less wheaty flavor, but for me this vibrant, bracing salad is significantly better with quinoa instead of the traditional bulgur wheat. Blanching the herbs keeps this fresh and green for several days.
Provided by Chef John
Categories Salad Grains Tabbouleh
Time 3h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 43.4 g, Fat 22.6 g, Fiber 6.6 g, Protein 9.8 g, SaturatedFat 3.1 g, Sodium 78.2 mg, Sugar 0.2 g
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Adekunle Popson
[email protected]I love this tabbouleh! It's so easy to make and it's always a hit with my friends and family.
Alexandra Cornejo
[email protected]This is the best tabbouleh I've ever had! The green quinoa gives it a unique and delicious flavor.
Cordney Ceaser
[email protected]I'm always looking for new and healthy side dishes, and this tabbouleh is a perfect fit. It's delicious and nutritious.
Nayda Calzoncit
[email protected]This tabbouleh is a great way to get your kids to eat their vegetables.
Sjad abdalaaa السعدي
[email protected]I'm not a vegetarian, but I love this tabbouleh. It's so refreshing and flavorful.
Kalia Hawkins
[email protected]This tabbouleh is a great make-ahead dish. I often make it the night before a party or potluck.
travis southgate
[email protected]I've made this tabbouleh several times and it's always a hit. I love the combination of flavors and textures.
Arif ali Arif ali
[email protected]This is my new favorite tabbouleh recipe! It's so easy to make and it's always a crowd-pleaser.
Gaming with Joshua and blake
[email protected]I'm not a huge fan of quinoa, but this tabbouleh is delicious! The flavors and textures are perfectly balanced.
Lukas Ferguson
[email protected]This recipe is a great way to use up leftover quinoa. I also added some chopped cucumber and red onion for extra crunch.
captain chibest
[email protected]I made this tabbouleh for a party and it was a huge hit! Everyone loved the unique flavor and texture of the green quinoa. I will definitely be making this again.
Charlena Jones
[email protected]This green quinoa tabbouleh is a refreshing and flavorful side dish that's perfect for summer potlucks and barbecues. The quinoa is cooked perfectly and the vegetables are crisp and colorful. I love the addition of fresh herbs, which really brighten