Quinoa Tabbouleh Salad Gluten Free Recipes
QUINOA TABBOULEH SALAD (GLUTEN-FREE)
A refreshing twist on tabbouleh. This is my go-to recipe for so many occasions; potlucks, salads and lunches on the go. Every time I take it somewhere, someone asks for the recipe.
Provided by LB
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 37.9 g, Fat 29.1 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 351.9 mg, Sugar 13.4 g
QUINOA TABBOULEH SALAD
Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.
Provided by Nadine
Categories Salad Grains Quinoa Salad Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 12.3 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 177.7 mg, Sugar 1.5 g
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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- Add the quinoa, 1 tbsp olive oil, and water to a medium sized pot, and bring to a boil over medium-high heat.
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- If your quinoa is not already pre-rinsed (it should say on the package), rinse it well using a super fine mesh strainer. Set strainer over a bowl to finish draining.
- Heat olive oil in a medium sized pot over medium heat. When oil is hot, add rinsed and drained quinoa and cook, stirring frequently, until quinoa is dry and smells a little toasty. Add broth or water along with 1/2 teaspoon sea salt and stir well. Bring to a simmer, stir one more time, and cover. Reduce heat to low and and cook for 25 minutes.
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- Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.Spread quinoa in the bottom of a stainless steel skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, until the moisture is gone.
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