Quinoa Tabouleh

Traditional tabouleh is made using cracked wheat.  This version, swaps out for quinoa for a gluten-free option, with an extra bump in protein.  With verdant parsley and zing from spices, this makes a great summer side.

MEDIUM        Servings: 4     Ready In: 15 minutes

Quinoa Tabbouleh - Healthy, Gluten-Free, Oil-Free, Whole Grain, Vegetarian Protein, Plant-Based, Vegan Salad Recipe with Parsley, Sherry Vinegar

Quinoa Tabbouleh - Healthy, Gluten-Free, Oil-Free, Whole Grain, Vegetarian Protein, Plant-Based, Vegan Salad Recipe with Parsley, Sherry Vinegar

Ingredients

1 cup quinoa
2 plum (Roma) tomatoes
1 shallot
1 clove garlic
1 lemon, zest and juice
2 tbsp. Sherry vinegar
1/2 tsp. coriander
1/4 tsp. cumin
1/8 tsp. cayenne (optional)
1/4 tsp. salt
1/8 tsp. black pepper
1 bunch curly parsley


Pin It, Share It:

Quinoa Tabbouleh - Healthy, Gluten-Free, Oil-Free, Whole Grain, Vegetarian Protein, Plant-Based, Vegan Salad Recipe with Parsley, Sherry Vinegar Pin

Procedure

Gather ingredients.

To toast and cook the quinoa: Place the quinoa in a medium pot. Cover and cook over medium heat, 3-5 minutes, until quinoa "pops" and becomes aromatic.  Add 2 cups of water to the quinoa. Cover, bring to a boil, and then reduce to a simmer. Simmer 10-12 minutes, until quinoa pops open. While the quinoa cooks, you can prepare the rest of your ingredients.

To finish the Tabouleh: Mince the shallot and garlic. In a medium bowl, combine the shallot
and garlic with the Sherry vinegar. Zest the lemon and add to the bowl.  Juice the lemon into the bowl.  Add the spices, Moringa, salt, and pepper to the bowl.  Allow to sit until the quinoa is done cooking.  

Seed and dice the tomatoes.  Remove the stems of the parsley and roughly chop.
When quinoa is done cooking, remove the lid and fluff to let excess water steam off. Remove from heat and let cool. Add to the bowl with the shallot and spices. Add the tomatoes and parsley, and stir well to combine.

Serve chilled. This salad gets even better the next day.

Chef's Tip: Use curly parsley for a milder, slightly sweeter flavor.  Sherry vinegar is key for the simple flavor of this recipe.  It has a fruitier flavor than red wine vinegar, with a little less sweetness than balsamic.

Yield: 5 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (about 1 1/4 cups)

Calories 262.25
Calories From Fat (11%) 29.04
% Daily Value
Total Fat 3.33g 5%
Saturated Fat 0.42g 2%
Cholesterol 0mg 0%
Sodium 193.77mg 8%
Potassium 1012.06mg 29%
Total Carbohydrates 52.47g 17%
Fiber 9.8g 39%
Sugar 9.1g
Protein 10.85g 22%
Calcium 104.82mg 10%
Iron 141.6mg 787%
Vitamin A 6250.62IU 125%
Vitamin C 818.43mg 1364%

 

 

 


Do I need to rinse quinoa? Do I need to cook it with oil? How do I know when it's done? Chef Katie Simmons will answer all of these questions for you. Plus, she'll share a professional chef tip on why you should toast the quinoa with spices to get the ultimate flavor.