Quinoa Tabbouleh Recipe Epicuriouscom

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:

• Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
• Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.

Steps:

• 1) Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes. 2) Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint. 3) Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa should feel just barely warm to the touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally. 4) Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pour it over the quinoa and stir until the grains are evenly coated. Add the onions, tomatoes, garlic, parsley, and mint, and stir to combine. Crumble the feta over the top and gently stir it in as well. Taste the salad and add more lemon juice or salt as desired. 5) Serve room temperature or cold. We find that the salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as a light appetizer.

Steps:

• 1. In a medium saucepan, bring the vegetable stock to a boil. Meanwhile, in a small skillet set over medium-high heat, toast the quinoa, stirring occasionally, until the grains release a nutty aroma, about 3 minutes. 2. Transfer the toasted quinoa to the saucepan and reduce the heat to low. Cover and cook until the quinoa is tender and has absorbed all the stock, about 12 minutes. Remove the saucepan from the heat and transfer the quinoa to a large bowl to cool to room temperature. 3. Meanwhile, in a small bowl or glass measuring cup, whisk the lemon juice with the olive oil and set aside. 4. In a large bowl, combine the cooled quinoa with the parsley, cucumber, mint, tomatoes and red bell pepper. Add the reserved dressing to taste and toss to mix thoroughly. Season the tabbouleh to taste with salt and pepper and additional lemon juice if needed. Serve.

Steps:

• 1. Wash the quinoa thoroughly to remove any trace of the bitter white coating, then rinse and drain. 2. Bring the water to a boil in a medium-size saucepan. 3. Add salt and the quinoa. 4. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. 5. Blot the quinoa with paper towels to remove excess moisture. 6. Place the quinoa in a large serving bowl and set aside to cool. 7. Add the tomatoes, onion, adzuki beans, parsley and cilantro. 8. In a small bowl, whisk together the EVOO, lemon juice and salt and pepper until blended. 9. Pour the dressing over the salad and toss well to combine. 10. Cover and refrigerate for at least 1 hour before serving. For the best flavor, this salad should be served the day it is made. Serve chilled.

Steps:

• Rinse the quinoa under running water for about 2 minutes. Cook the quinoa in 1 cup of water with 1/8 teaspoon of the salt according to package directions. Set aside to cool. When the quinoa is cool, put it into a large bowl and add the cucumber, tomato, red onion, scallions, parsley, mint, olive oil, lemon juice, and vinegar. Season with the remaining 1/4 teaspoon salt and refrigerate until chilled, at least 20 minutes.

Steps:

• Prepare quinoa according to directions and let 2 C. cool in a medium bowl. Finely chop the parsley and mint together and then add to quinoa. Coarsely chop tomatoes and add to bowl. Add salt and pepper to taste. In a separate bowl whisk together lemon juice and olive oil; add to quinoa mixture and stir to combine. Serve chilled or at room temperature.

Steps:

• Rinse quinoa under cold running water and cook according to package directions. Let cool. Add the remaining ingredients and mix to combine.

Steps:

• Whisk oil, lemon juice, 2 T parlsey and garlic in bowl. Season with salt and pepper to taste. Bring 1 1/2 c water to boil, add quinoa and cover, reduce heat to low and cook until water absorbed and quinoa tender about 13 minutes. Transfer to large bowl and cool a bit. Add cucumber, tomato, mint and remaining parsley. Toss with dressing. Spoon tabbouleh onto lettuce. I have also added 1/2 cup bulgar wheat and used dark red quinoa.