Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a instant dish, quinoa tabbouleh. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa is first toasted to deepen its flavor, then cooked by the absorption method and combined with herbs and vegetables.
Quinoa Tabbouleh is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Quinoa Tabbouleh is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook quinoa tabbouleh using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Quinoa Tabbouleh:
- Make ready 1 cup uncooked quinoa
- Make ready 1/2 medium onion, chopped
- Take 2 medium tomatoes, chopped
- Take 1 tablespoon minced parsley
- Get 1 small cucumber, chopped
- Take 1/2 teaspoon minced mint
- Get 2 cloves garlic, minced
- Take 1/2 teaspoon teaspoon garlic powder
- Get 1 tablespoon olive oil
- Get 2 tablespoons lemon juice or to taste
- Make ready 1/2 teaspoon Salt
- Make ready 1/4 th teaspoon black pepper powder
Stir the onions, tomatoes, parsley, mint, and garlic into the warm quinoa. 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. Instead of using bulgur like traditional tabbouleh, this recipe uses quinoa.
Instructions to make Quinoa Tabbouleh:
- Rinse the quinoa under cool water thoroughly to remove the layer of saponin and combine with 2 cups of water and 1/2 teaspoon salt in a pressure cooker upto just one whistle.
- Switch off the flame and let the pressure release by itself.
- Open the lid and you find the quinoa is fluffy and chewy.
- Meanwhile gather all the ingredients
- Empty the cooked quinoa into a large bowl and allow it to cool almost to room temperature.
- Stir the onions, tomatoes, parsley, mint, and garlic powder into the warm quinoa.
- Pour the olive oil, black pepper powder and lemon juice over the salad and stir to combine.
- Serve at room temperature or cold.
- My tip - This salad is even better the next day, once the flavors have had fully infused into each other
It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes. This quinoa tabbouleh recipe is a spin on a traditional tabbouleh using quinoa instead of bulgur wheat!
So that is going to wrap this up with this instant food quinoa tabbouleh recipe. Thank you very much for your time. I’m confident that you can 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
