Best 2 Rainbow Quinoa Tabbouleh Recipes

**Tantalize your taste buds with a vibrant and refreshing Rainbow Quinoa Tabbouleh, a delightful blend of flavors and textures.**

Embark on a culinary journey with this delectable salad, where the nutty flavor of quinoa harmonizes with the crunch of fresh vegetables and the tangy dressing. Discover a symphony of colors and flavors in every bite, as the rainbow quinoa adds a visual and textural delight. This versatile dish can be served as a refreshing appetizer, a light lunch, or a vibrant side dish to complement your main course. Additionally, explore variations of the recipe, including a classic parsley tabbouleh, a hearty lentil tabbouleh, and a flavorful roasted vegetable tabbouleh. Each variation offers a unique twist on the traditional tabbouleh, catering to diverse preferences and dietary needs. Get ready to elevate your meal with this vibrant and delicious Rainbow Quinoa Tabbouleh, and relish the symphony of flavors it brings to your table.

Here are our top 2 tried and tested recipes!

RAINBOW QUINOA TABBOULEH

Rainbow Quinoa Tabbouleh image

Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 45m

Yield Serves four to six

Number Of Ingredients 13

Ingredients

1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)
3 cups water
Salt to taste
1/2 cup fresh lemon juice
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh mint
1 bunch scallions, white part and green, finely chopped
1 red bell pepper, chopped
1 cup finely diced cucumber
Small leaves romaine lettuce, for garnish
In summer: 1 pound ripe tomatoes, cut in small dice

Steps:

Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.
Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 748 milligrams, Sugar 4 grams

RAINBOW QUINOA TABBOULEH

RAINBOW QUINOA TABBOULEH image

Categories Vegetable

Yield 4 to 6 people

Number Of Ingredients 13

Ingredients

1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)
3 cups water
Salt to taste
1/2 cup fresh lemon juice
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh mint
1 bunch scallions, white part and green, finely chopped
1 red bell pepper, chopped
1 cup finely diced cucumber
Small leaves romaine lettuce, for garnish
In summer: 1 pound ripe tomatoes, cut in small dice

Steps:

1. Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy. 2. Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.

Tips:

Use a variety of colorful quinoa. This will give your tabbouleh a beautiful and vibrant appearance.
Make sure to rinse the quinoa well before cooking. This will remove any bitterness and ensure that the quinoa is cooked evenly.
Cook the quinoa according to the package directions. Be careful not to overcook the quinoa, as this will make it mushy.
Let the quinoa cool completely before assembling the tabbouleh. This will prevent the tabbouleh from becoming watery.
Use fresh, flavorful vegetables. This will give your tabbouleh the best possible flavor.
Add fresh herbs to taste. Herbs such as parsley, cilantro, and mint will brighten up the flavors in the tabbouleh.
Don't be afraid to experiment with different ingredients. You can add other vegetables, fruits, or nuts to your tabbouleh to create a unique and delicious dish.

Conclusion:

Rainbow quinoa tabbouleh is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with colorful vegetables, fresh herbs, and protein-rich quinoa. This salad is also a great way to use up leftover quinoa. If you are looking for a new and exciting way to enjoy quinoa, give this rainbow quinoa tabbouleh recipe a try.