Best 3 Quinoa Tabbouleh Salad Gluten Free Recipes
**Quinoa Tabbouleh Salad: A Refreshing and Wholesome Gluten-Free Delight**
Quinoa tabbouleh salad is a vibrant and flavorful dish that combines the goodness of quinoa, fresh herbs, and tangy dressing. This gluten-free salad is not only delicious but also packed with nutrients, making it a perfect choice for health-conscious individuals. With its colorful array of vegetables, this salad is a feast for the eyes and a delight for the taste buds. In this article, we present three variations of quinoa tabbouleh salad, each offering a unique twist on this classic dish. From the classic Lebanese tabbouleh to a refreshing cucumber-mint version and a protein-packed black bean and corn salad, these recipes cater to diverse tastes and dietary preferences. So, get ready to embark on a culinary journey and discover the versatility and goodness of quinoa tabbouleh salad.
QUINOA TABBOULEH SALAD
Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.
Provided by Nadine
Categories Salad Grains Quinoa Salad Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 12.3 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 177.7 mg, Sugar 1.5 g
QUINOA TABBOULEH
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian High Fiber Lunch Quinoa Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
QUINOA TABBOULEH WITH FETA
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. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
- * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.
Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
Tips:
- Opt for High-Quality Ingredients: Use fresh, flavorful ingredients to elevate the taste of your Quinoa Tabbouleh Salad. Choose ripe tomatoes, crisp cucumbers, vibrant parsley, and plump raisins for an unforgettable dish.
- Finely Chop the Veggies: Dice the vegetables into small, uniform pieces to ensure even cooking and a cohesive salad texture. Consistent sizing allows the flavors to blend harmoniously.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice adds a vibrant, tangy flavor to the salad. Avoid using bottled lemon juice, as it often lacks the same brightness and zest.
- Soak the Quinoa: Soaking the quinoa before cooking helps remove any bitterness and reduces the cooking time. This step is optional but recommended for a more refined taste and texture.
- Fluff the Quinoa: After cooking, fluff the quinoa with a fork to separate the grains and create a light, airy texture. This prevents clumping and ensures an even distribution of flavors.
Conclusion:
Quinoa Tabbouleh Salad is a delightful and versatile dish that offers a burst of flavors, textures, and nutrients. With its vibrant combination of quinoa, fresh vegetables, herbs, and tangy dressing, this salad is a perfect complement to any meal or occasion. Whether you're hosting a summer barbecue, preparing a healthy lunch, or seeking a flavorful side dish, Quinoa Tabbouleh Salad is sure to impress. Its gluten-free nature makes it accessible to individuals with dietary restrictions, and its customizable ingredients allow for personal taste preferences.
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