Pcc Quinoa Tabouleh Recipes

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PCC QUINOA TABOULEH



Pcc Quinoa Tabouleh image

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

1 cup quinoa
1 1/2 cups broth
1 1/2 cups tomatoes, diced
1 cucumber, diced
2 -3 green onions, sliced
1 bunch parsley, chopped
1 bunch basil, chopped
1/4 cup lemon juice
1/4 cup olive oil
3 -4 garlic cloves, minced
salt
pepper

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



Quinoa Tabbouleh with Feta image

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

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

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



Quinoa Tabouleh image

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

2 cups quinoa, to be cooked and cooled
2 cups fresh parsley, chopped
3 tomatoes, seeded and chopped
1 lemon, juice of
1/4 cup extra virgin olive oil
3 garlic cloves, crushed
1/4 bunch of fresh mint, chopped roughly
1/4 bunch fresh rocket, chopped roughly (aka arugula)
1 teaspoon sumac
cracked black pepper

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



Quinoa Tabouleh image

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

1 cup quinoa
2 cups water
1 -2 medium tomatoes, cut into cubes
1 medium onions or 6 green onions, finely chopped
1 medium cucumber, peeled and cut into cubes
1 small green pepper, seeded and cut into 1/2 inch cubes (opti)
1 bunch parsley, finely chopped
1 cup of fresh mint, Finely Chopped or 1 teaspoon dried mint
1/3 cup lemon juice
1/3 cup olive oil
4 garlic cloves, minced
1 teaspoon sea salt
pepper

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



Quinoa Tabbouleh image

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

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

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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