Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a instant dish, quinoa tabbouleh. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Quinoa Tabbouleh is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Quinoa Tabbouleh is something which I have loved my whole life. They are nice and they look fantastic.
Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. In a large saucepan, bring water to a boil. Remove from the heat; fluff with a fork.
To get started with this particular recipe, we must prepare a few components. You can have quinoa tabbouleh using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Quinoa Tabbouleh:
- Get 1 cup quinoa
- Prepare 1/2 box grape tomatoes, halved
- Take 1/2 cucumber, diced
- Make ready 1/4 cup feta
- Prepare 1 juice and zest of 1 lemon
- Get 2 tbsp olive oil
- Get 1 salt to taste
- Get 3 tbsp chopped fresh mint
- Take 1/4 cup chopped fresh parsley
- Take 1/4 cup halved kalamata olives
- Get 2 tbsp chopped jarred mild peppers
- Take 1 tbsp olive oil
Quinoa and hemp hearts add bulk, protein and fiber. The fresh parsley and mint are a winning combination leaving a fresh, clean taste bite after bite. This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains.
Steps to make Quinoa Tabbouleh:
- Cook quinoa as directed. Cool by placing in a bowl and plastering up the sides. Then stick in freezer. This should cool fairly quickly. Be careful not to freeze.
- Add all other ingredients to bowl.
- Toss in cooled quinoa.
- Keep chilled in refrigerator.
- Enjoy! This is great with pitas too.
Stir the onions, tomatoes, parsley, mint, and garlic into the warm quinoa. Unlike traditional tabbouleh which uses bulgur or couscous, I swapped out the glutenous grains for quinoa. Not only does the quinoa add a bit more protein to the salad, but since quinoa is so fluffy, it makes the whole salad feel light and airy. But don't let that fool you: it's still filling, packed with nutrients and every bit as delicious. In a large saucepan, bring water to a boil.
So that’s going to wrap this up for this exceptional food quinoa tabbouleh recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
