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Quinoa Tabbouleh

Quinoa Tabbouleh

assemble ingredients for tabbouleh

What a great dish for a hot summer day, made with garden-fresh tomatoes, cucumbers and herbs. It’s nutritious, delicious, easy and economical.  What’s not to like?  Can this get better?  Yes, it actually does improve after a few hours or overnight in the fridge and it travels well…perfect for a picnic or cook-out.

How Nutritious is Quinoa Tabbouleh?

  • Quinoa makes a lot of “superfood” lists.  It’s one of the few plant-based complete proteins and it provides a good dose of fiber.
  • Tomatoes, cucumbers and herbs provide nutrients and phytonutrients.
  • It’s low in fat yet satisfying and whole grain sticks with you so you won’t get hungry so quickly.

Ingredients for Quinoa Tabbouleh

  • 1 cup quinoa + 1 cup water with 1 teaspoon salt
  • 1 large hothouse cucumber
  • 1 pint cherry tomatoes or 5-6 plum tomatoes (or fresh garden tomatoes on hand)
  • 2-3 scallions or 1/2 medium red onion
  • 1 bunch fresh flat-leaf parsley
  • 1 small bunch mint
  • zest and juice of 1 large lemon
  • 1-2 garlic cloves
  • olive oil

Method for Preparing Quinoa Tabbouleh

  • Assemble ingredients.
  • Rinse quinoa well with cold water and drain well.
  • Bring salted water to boil in medium saucepan.  Add quinoa, return to boil, reduce heat to low simmer, cover and cook 15-20 minutes until water is absorbed and quinoa is tender.  If there is excess water in the pot which has not been absorbed, drain quinoa through colander.  Allow to cool.

cook quinoa   drain excess water from quinoa

  • Peel, seed and dice the cucumber and plum tomatoes (if using cherry tomatoes, just halve or quarter each one.

peel cucumber for tabbouleh   seed cucumber   dice cucumber

halve tomatoes   seed tomatoes   dice tomatoes

  • Thinly slice the scallions (or red onion) and mince the garlic.

prepare scalions for tabbouleh   wash, clean, slice scallions

  • Clean and finely chop the herbs and add quinoa along with other vegetables and herbs.

prepare herbs for tabbouleh   finely chop the herbs

  • Make the dressing by placing lemon zest and juice lemon juice in small bowl or jar with lid.

prepare lemon for tabbouleh

  • Add an equal amount of olive oil and then combine with whisk or by shaking covered jar.

zest, then juice the lemon

  • Combine dressing with quinoa and vegetables.  Season with salt & pepper.  Refrigerate for at least a couple of hours or overnight, test for seasoning again before serving.

Note:  don’t skimp on parsley and mint – it really works with the quinoa.

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