Quinoa tabbouleh is a delightful vegetarian dish rooted in the vibrant flavors of Middle Eastern cuisine. This light and refreshing grain salad showcases the freshness of summer’s bounty, making it an ideal companion for a variety of meals. It pairs beautifully with a warm batch of homemade falafel or grilled chicken for those who enjoy a non-vegetarian option. Additionally, serving it alongside soft, fluffy Pita bread enhances the overall experience.
Traditionally, tabbouleh is made using wheat bulgur or couscous, but quinoa stands out as a fantastic gluten-free alternative.
Health Benefits
The dish is bursting with flavor and texture, with the sharp crunch of red onion, the coolness of crisp cucumber, the sweetness of juicy tomatoes, and the invigorating zing of lemon. The addition of creamy avocado and the salty tang of feta cheese makes every bite utterly irresistible, creating a harmonious balance of tastes.
What Is Quinoa? According to Healthline, it is one of the world’s healthiest foods. Quinoa is a super grain that is both nourishing and satisfying. Unlike traditional rice, which expands in the stomach, quinoa is light and easy to digest. It offers a higher protein and fiber content compared to rice, making it an excellent choice for a nutritious meal. The array of vitamins and minerals found in the vegetables combined with quinoa elevates this dish into a wholesome, meatless meal. This recipe can be adjusted to include chicken broth for a deeper, richer flavor, or vegetable broth for a lovely vegetarian variation.
Preparation, Servings, and Storage of Quinoa Tabbouleh
Making quinoa tabbouleh is straightforward and quick. Once the quinoa is cooled, it takes just about 10 minutes to mix together the vibrant vegetables and seasonings. This recipe yields enough to serve six people, making it perfect for gatherings. However, due to the fresh ingredients and the zesty lemon juice, it shines best when served fresh. The quality and texture of the cucumbers and avocado can diminish after a day. It is advised to enjoy this delightful dish within two days of preparation for the best taste and experience.
Quinoa Tabbouleh
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Equipment
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable or chicken broth
- 1/4 cup Red onion, diced
- 2 Mini cucumbers, diced
- 1/4 cup Parsley, chopped
- 1/4 cup Mint leaves, chopped
- 1 pint Cherry tomatoes, sliced in half
- 4 tbsp Extra virgin olive oil
- 4 tbsp Lemon juice
- 1 tsp Sea salt
- 1 Avocado
- 1/2 cup Feta cheese
Instructions
- In a medium saucepan, bring quinoa and broth to a boil. Reduce heat, cover and simmer on low for 15 minutes.
- Allow quinoa to cool completely. Cover and refrigerate for about 30 minutes.
- Remove the quinoa from the refrigerator, stir to break up any clumping.
- Add diced red onion, cucumbers, cherry tomatoes, chopped parsley, mint, extra virgin olive oil, lemon juice, and sea salt.
- Stir to combine all ingredients.
- Chop avocado and gently stir into tabbouleh being careful not to crush the avocado. Sprinkle feta on top.
- Serve immediately.
- Can be stored in the refrigerator, covered for up to 2 days.
Nutrition
