Best 5 Quinoa Tabbouleh With Feta Recipes
Tantalize your taste buds with a delightful journey into the world of flavors with our Quinoa Tabbouleh with Feta. This vibrant and refreshing dish, deeply rooted in Mediterranean culinary traditions, offers a symphony of textures and tastes that will leave you craving for more.
Quinoa, an ancient grain prized for its nutritional value, takes center stage, providing a hearty and protein-packed base. Combined with the tangy brightness of lemon juice, the subtle earthiness of fresh herbs like mint and parsley, and the creamy richness of feta cheese, this tabbouleh bursts with a chorus of flavors.
Cucumbers, tomatoes, and red onions add a crisp and refreshing crunch, while the gentle warmth of toasted pine nuts adds a nutty depth. Each bite is an explosion of flavors and textures, a perfect balance of tangy, savory, and refreshing.
This versatile recipe offers variations to suit your dietary preferences. For a vegan twist, simply omit the feta cheese, and for a gluten-free option, use certified gluten-free quinoa.
Indulge in the delightful simplicity of Quinoa Tabbouleh with Feta, a dish that celebrates the vibrant flavors of the Mediterranean. Its ease of preparation makes it an ideal choice for busy weeknights, potlucks, or as a refreshing addition to your lunch menu.
FARRO TABBOULEH WITH FETA
Provided by Ina Garten
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
- Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
- In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.
TABBOULEH WITH QUINOA & FETA
Delicious as a light summer lunch or as an accompaniment to barbecued meat
Provided by Ciara Attwell
Categories Lunch
Time 17m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the bulgar and wheat and quinoa according to the packet instructions (mine booked in 12 minutes simmering on the hob)
- Meanwhile chop the tomatoes, feta, mint and parsley and mix in a bowl
- Make the dressing by mixing the olive oil, balsamic vinegar, lemon juice and crushed garlic
- Once the bulgar wheat and quinoa has cooked, transfer to a sieve and run under cold water for 1 minute. Add to the tomato, feta and herbs and mix well
- Serve with the dressing
Nutrition Facts : ServingSize 1 Serving, Calories 324, Sugar 3.8 g, Sodium 278.5 mg, Fat 14.6 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 39.3 g, Fiber 2.6 g, Protein 11.3 g, Cholesterol 22.3 mg
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
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! -Jennifer Klann, Corbett, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
QUINOA TABBOULEH
Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch
Provided by Natasha Corrett
Categories Lunch, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Cook the quinoa following pack instructions, then set aside to cool.
- Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.
Nutrition Facts : Calories 284 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your tabbouleh.
- Rinse the quinoa thoroughly before cooking. This will remove any bitterness.
- Cook the quinoa according to the package directions. Do not overcook it, or it will become mushy.
- Let the quinoa cool completely before assembling the tabbouleh. This will prevent the quinoa from absorbing too much dressing.
- Use a light hand when adding the dressing. You don't want to overpower the flavors of the other ingredients.
- Garnish the tabbouleh with fresh herbs, such as parsley, mint, or cilantro. This will add a pop of color and flavor.
Conclusion:
Quinoa tabbouleh is a delicious and healthy salad that is perfect for a summer meal. It is light and refreshing, yet packed with flavor. The quinoa gives the salad a chewy texture, while the vegetables and herbs add a variety of flavors and colors. This salad is also a good source of protein and fiber. If you are looking for a new and exciting way to enjoy quinoa, try this quinoa tabbouleh recipe. You won't be disappointed!
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