Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Quinoa Tabbouleh
Quinoa Tabbouleh
About the Recipe
Traditional tabbouleh is made with bulgur, or cracked wheat.
This quinoa riff is a great gluten-free option that still maintains the flavors of the original reference point.
There’s still the chopped tomato and cucumber, the fresh zip of lemon juice, and the abundant fresh herbs.
This salad holds up well, so it’s a good option for a picnic or potluck side.
To turn it into a main dish, stir in shredded rotisserie or leftover chicken—or to keep with more classic Middle Eastern flavors, add or serve with grilled lamb.
This recipe is from – COOKING LIGHT
Ingredients:
1 3/4 cups water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh mint or parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Getting it done:
Combine water and quinoa in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Stir in tomato and remaining ingredients.
Cover; let stand 1 hour.
Serve chilled or at room temperature.
Ingredients:
1 3/4 cups water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh mint or parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Getting it done:
Combine water and quinoa in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Stir in tomato and remaining ingredients.
Cover; let stand 1 hour.
Serve chilled or at room temperature.
About the Recipe
Traditional tabbouleh is made with bulgur, or cracked wheat.
This quinoa riff is a great gluten-free option that still maintains the flavors of the original reference point.
There’s still the chopped tomato and cucumber, the fresh zip of lemon juice, and the abundant fresh herbs.
This salad holds up well, so it’s a good option for a picnic or potluck side.
To turn it into a main dish, stir in shredded rotisserie or leftover chicken—or to keep with more classic Middle Eastern flavors, add or serve with grilled lamb.
This recipe is from – COOKING LIGHT
Nutritional Info
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