PCC QUINOA TABOULEH
Make and share this Pcc Quinoa Tabouleh recipe from Food.com.
Provided by Kirste
Categories < 60 Mins
Time 40m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- rinse quinoa thoroughly and drain.
- bring broth and quinoa to a boil.
- reduce heat and simmer for 5 minutes.
- turn off heat and let sit for 15 to 20 minutes.
- remove quinoa to salad bowl and let cool completely.
- combine tomatoes, cucumber, green onion, parsley and basil.
- make dressing- combine lemon juice, oil, garlic.
- toss together.
- add salt and pepper to taste.
Nutrition Facts : Calories 319.3, Fat 16.5, SaturatedFat 2.3, Cholesterol 0.3, Sodium 526.7, Carbohydrate 38.1, Fiber 4.1, Sugar 4.1, Protein 7.5
QUINOA TABBOULEH WITH FETA
This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
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 to 1 1/2 teaspoons of salt.*
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of 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.
- * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.
Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
QUINOA TABOULEH
This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours
Provided by Jubes
Categories Australian
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
- Set aside on a flat dish, spreading it out to allow it to cool evenly.
- When quinoa is cool, combine all ingredients and serve.
Nutrition Facts : Calories 310.4, Fat 12.8, SaturatedFat 1.7, Sodium 17.6, Carbohydrate 41.1, Fiber 5.4, Sugar 2, Protein 9.3
QUINOA TABOULEH
My first introduction to quinoa. A very good recipe that I make frequently. The serving size is estimated....
Provided by Sweet Diva MJ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.
- In a medium saucepan, bring the water and quinoa to a boil over high heat.
- Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 10 to 12 minutes.
- Let cool completely.
- Stir the tomatoes, onion, cucumber and parsley into the quinoa.
- In a small bowl, whisk together the lemon juice, oil, garlic and salt.
- Pour over the quinoa and toss well.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 244.5, Fat 14, SaturatedFat 1.9, Sodium 400.7, Carbohydrate 26.1, Fiber 4.2, Sugar 2.8, Protein 5.5
QUINOA TABBOULEH
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian High Fiber Lunch Quinoa Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
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.
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