Quinoa Tabbouleh
Quinoa Tabbouleh might be just the side dish you are searching for. This recipe makes 6 servings with 314 calories, 6g of protein, and 20g of fat each. For $2.08 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is typical of middl eastern cuisine. It is brought to you by Epicurious. 285 people have tried and liked this recipe. If you have bell pepper, scallions, garlic clove, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is great. If you like this recipe, you might also like recipes such as Quinoa Tabbouleh, Quinoa Tabbouleh, and Quinoa Tabbouleh.
Servings: 6
Ingredients:
Freshly ground black pepper
1 pint cherry tomatoes, halved
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
1 garlic clove, minced
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
1 cup quinoa, rinsed well
2 scallions, thinly sliced
Equipment:
sauce pan
whisk
bowl
baking sheet
Cooking instruction summary:
Preparation 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.
Step by step:
1. 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.
2. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
4. Spread out quinoa on a large rimmed baking sheet; let cool.
5. 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.
6. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper.
7. Drizzle remaining dressing over.
Nutrition Information:
covered percent of daily need
