Quinoa Tabouli

Quinoa is that wonder food we began hearing about a few years ago. Its health benefits are actually quite unique. This seed, often considered a  whole grain, is a good source of manganese, magnesium, iron, riboflavin, and copper and can help prevent migraines. Its also gluten free. But maybe the best thing about it, is that it contains a complete amino acid protein, which is great for any vegetarian!

Here is a quick and easy way to incorporate quinoa into your day. The original tabouli is a Lebanese salad made with bulgar wheat and parsley. I like the taste of cilantro far better, so I have used that instead. You may use either or a mix of both. Enjoy!

  • 1/2c uncooked quinoa
  • small bunch of cilantro leaves, chopped finely (I was too lazy for “finely” hehe)
  • 3 scallions or 1/2 red onion diced small
  • 2 tomatoes, diced
  • 1 cucumber, diced
  • 2-3 green chilies minced (if you like it hot, otherwise omit)
  • 1/4 tsp red chili powder (same as above)
  • juice of 1 lemon
  • 2-3 Tbs extra virgin olive oil
  • salt
  • black pepper
  • 1/4c of crumbled feta cheese (leave out for vegan)
  • 1/4c black olives

Rinse the quinoa in a strainer. Heat 1c water and 1/2c quinoa together in a small pot over med-high heat(I like to add 1 bay leaf and a little salt to the water). Cover. Once it comes to a boil, reduce heat to medium-low and cook for 10 minutes. Once the little pod splits from the side of the seed and curls, it is done. Fluff with a fork (remove bay leaf) and let cool slightly.

Mix together all the other ingredients in a large salad bowl. Add the quinoa to it, and adjust the seasonings. You can eat it immediately, but it will absorb flavors if you can let it sit for a little while in the fridge. I also prefer it cold.

Sending this to Make it with Mondays-Quinoa and Only Salads by Prathibha and Pari

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Comments on: "Quinoa Tabouli" (9)

  1. Wat a healthy,wholesome,catchy and filling salad..

  2. Yum! Love Quinoa

  3. Healthy and filling dish.

  4. Nice and wholesome!

  5. Love the look of your tabouleh. I can go either way (parsley or coriander – love them both) but, although I quite like bulghar wheat, I much prefer quinoa, so I think this is a great alternative to the traditional.

    Thank you so much for sharing this with Make it with … Mondays challenge quinoa – I do hope you’ll join in again. Next week we’re making it with paprika, and have loads more interesting ingredients to come.

    Sue 🙂

  6. Thank you Priya, Samina, Swathi, & Priya.
    Zenobia, thanks for stopping by!
    C&C, I still need to use more quinoa, so Im looking forward to seeing other great ideas at your event. Would love to join the paprika challenge!

  7. I found your recipe through “make it with … Mondays” and love the idea of using quinoa instead of bulgar in tabouli. My husband is gluten intolerant and can’t eat wheat, now we’ll be able to enjoy tabouli again.

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