Quinoa Tabbouleh

This vibrant Quinoa Tabbouleh reimagines the classic Middle Eastern dish by substituting bulgur with protein-rich quinoa for a gluten-free twist. The salad bursts with fresh flavors from finely chopped parsley, mint, and cilantro, balanced by the sweetness of cherry tomatoes and the crunch of toasted pine nuts. A simple dressing of olive oil, fresh lemon juice, and salt ties everything together, creating a dish that is both light and satisfying. Perfect for warm weather lunches, picnic sides, or a healthy accompaniment to grilled meats and fish, this salad offers a nutritious and colorful addition to any meal. It holds up well in the fridge, making it an excellent option for meal prep.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 299.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Quinoa Tabbouleh reimagines the classic Middle Eastern dish by substituting bulgur with protein-rich quinoa for a gluten-free twist. The salad bursts with fresh flavors from finely chopped parsley, mint, and cilantro, balanced by the sweetness of cherry tomatoes and the crunch of toasted pine nuts. A simple dressing of olive oil, fresh lemon juice, and salt ties everything together, creating a dish that is both light and satisfying. Perfect for warm weather lunches, picnic sides, or a healthy accompaniment to grilled meats and fish, this salad offers a nutritious and colorful addition to any meal. It holds up well in the fridge, making it an excellent option for meal prep.

Ingredients

1 cups Quinoa
1 Oz can vegetable broth
2 tablespoons Pine nuts
8 Cherry Tomatoes, each cut
1/4 cups Finely chopped parsley
1 tablespoons Finely chopped mint
1 tablespoons Finely chopped cilantro
4 tablespoons Fresh lemon juice
2 tablespoons Olive oil
1/4 teaspoons Salt

Directions

1
Place the quinoa in a fine sieve and rinse well with cold water to remove the bitter coating. Drain thoroughly.
2
Transfer the rinsed quinoa to a large nonstick skillet and toast over medium heat for 3 minutes, stirring occasionally.
3
Add the vegetable broth to the skillet and bring to a boil.
4
Cover the skillet, reduce the heat to medium-low, and simmer for 12 minutes until the liquid is absorbed.
5
Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
6
Spread the cooked quinoa onto a paper-towel lined baking sheet or plate and let sit for 5 minutes to absorb any excess moisture.
7
Transfer the dried quinoa to a large mixing bowl.
8
Meanwhile, place the pine nuts in a small skillet over medium heat. Toast for 5 minutes, shaking the pan occasionally, until golden and fragrant. Remove from heat immediately.
9
Add the toasted pine nuts, cut cherry tomatoes, sliced green onions, parsley, mint, and cilantro to the bowl with the quinoa.
10
In a small jar or bowl, combine the fresh lemon juice, olive oil, and salt. Shake or whisk until emulsified.
11
Pour the dressing over the salad mixture and toss gently to combine evenly.
12
Refrigerate for at least 30 minutes to allow flavors to meld, then bring to room temperature before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 299.6kcal

% Daily Value *
Total Fat 26.2g41%
Saturated Fat 3.9g20%
Cholesterol 0.0mg0%
Sodium 5.1mg1%
Total Carbohydrate 14.2g5%
Dietary Fiber 2.0g8%
Sugars 1.2g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quinoa, tabbouleh, salad, mediterranean, vegan, vegetarian, gluten-free, parsley, mint, cherry tomatoes, pine nuts, lemon juice, olive oil, fresh herbs, healthy side, meal prep, light lunch, picnic food

Read it online: https://www.chefs-mate.com/recipe/quinoa-tabbouleh/