A Healthy Quinoa Tabouli Recipes

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.

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.

Steps:

• Rinse and drain the quinoa under cold water.
• In a saucepan, cook the quinoa in the vegetable stock for 10 minutes.
• Fluff the quinoa with a fork and put it in a bowl.
• Finely chop the parsley, spring onions and add it to the quinoa.
• Slice the cherry tomatoes into quarters and toss with the quinoa.
• Add some olive oil, lemon juice, salt, and pepper and mix.

Steps:

• Rinse and drain the quinoa under cold water.
• In a saucepan, cook the quinoa in the vegetable stock for 10 minutes.
• Fluff the quinoa with a fork and put it in a bowl.
• Finely chop the parsley, spring onions and add it to the quinoa.
• Slice the cherry tomatoes into quarters and toss with the quinoa.
• Add some olive oil, lemon juice, salt, and pepper and mix.

Steps:

• Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
• Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
• While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
• Stir in cooked quinoa and salt. Mix well.
• Let tabouli sit in the refrigerator for a day to blend flavors.
• Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.