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Gluten-Free Quinoa Tabbouleh {Tabouli} – Eating Bird Food

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Gluten-Free Quinoa Tabbouleh {Tabouli} – Eating Bird Food

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This quinoa tabbouleh salad is made with protein-rich quinoa as a substitute of bulgur wheat. It’s gluten-free, vegan, straightforward to whip up and makes for an incredible wholesome aspect dish!

Do you want tabbouleh? Yeah? Me too! It’s scrumptious and such a simple recipe to mess around with. I really have already got a number of tabbouleh recipes on the weblog like this grain-free cauliflower tabbouleh, hemp tabbouleh and traditional tabbouleh, however as we speak I’m sharing a quinoa tabbouleh variation for my quinoa lovers!

Quinoa tabbouleh in a serving bowl topped with fresh lemon slices and fresh herbs.

Like conventional tabbouleh, this quinoa model is loaded with contemporary veggies and herby goodness. It’s a light-weight salad that’s completely excellent on a heat spring/summer time day. Any method you serve it, this tabbouleh is completely scrumptious and loopy straightforward to whip up.

You want solely 9 elements and one bowl! After getting the quinoa cooked and cooled, the salad comes collectively in a matter of minutes.

Quinoa tabbouleh in a serving bowl topped with fresh lemon slices and fresh herbs.

Why Use Quinoa for Tabbouleh?

  • Quinoa is a whole protein and has extra protein than bulgur wheat if you evaluate them cup for cup. Quinoa = 8 grams per cup // bulgur wheat = 4 grams per cup.
  • Whereas each quinoa and bulgur wheat are complete grains and comprise an analogous number of nutritional vitamins and minerals, quinoa is a little more nutrient dense.
  • Quinoa is gluten-free and bulgur wheat isn’t.
Ingredients measured out to make Quinoa Tabbouleh: quinoa, cherry tomatoes, cucumber, sea salt, red onion, lemon, fresh mint, parsley and olive oil.

Substances Wanted

  • quinoa – that is the bottom of the recipe and you should utilize any kind of quinoa you want from white, black, purple to tri-color. Any selection will work for this recipe.
  • flat leaf parsley – the star of the present! Flat leaf parsley and curly parsley each work nicely on this recipe. Ensure your bunch of parsley is washed and dried nicely earlier than chopping it!
  • contemporary mint leaves – I really like including extra contemporary herbs for extra taste.
  • cucumber and purple onion – these contemporary veggies add a pleasant crunch. 
  • cherry tomatoes – these little guys add such nice taste to the salad. Grape tomatoes can even work!
  • dressing – for an excellent easy mild dressing we’re simply utilizing contemporary lemon juice, further virgin olive oil and sea salt. Straightforward peasy!
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Collage of four photos showing the steps to make Quinoa Tabbouleh: cooking quinoa, adding quinoa and veggies to a bowl and then tossing with lemon, olive oil and salt.

Learn how to Make

Prepare dinner quinoa: Carry quinoa and a couple of cups of water to a boil in a medium saucepan over excessive warmth. As soon as boiling, cut back warmth to medium-low, cowl, and simmer till quinoa is tender, about 10-Quarter-hour. Take away from warmth and let stand, lined, for five minutes. Fluff with a fork. Let quinoa cool fully.

Mix: As soon as quinoa is cool, switch to a big mixing bowl. Add parsley, mint, tomatoes, cucumber and purple onion to the bowl and toss to mix.

Serve: Add lemon juice, olive oil and salt. Stir to mix and serve.

Close up photo of a quinoa tabbouleh salad topped with fresh lemon slices and fresh herbs.

Notes & Substitutions

  • Combine-ins – be at liberty to modify up your mix-ins for this tabbouleh… I typically do! Generally I modify up the veggies primarily based on what I’ve readily available (I really like including inexperienced onions) and add further herbs like contemporary dill (so good!). Be happy to get inventive and make this your personal!
  • Pink onion – not a fan of purple onion be at liberty to make use of yellow onion as a substitute.
  • Feta – including feta cheese to this tabbouleh can be an incredible addition in the event you don’t want it to be dairy free.
  • Avocado – need to add slightly creaminess and wholesome fat to your tabbouleh? Add in some chopped avocado!
  • Protein – quinoa is already filled with plant-based protein, however if you wish to amp up the protein on this salad I really like including chickpeas or white beans!
  • Quinoa – don’t have quinoa readily available? Make this bulgur wheat tabbouleh salad, cauliflower tabbouleh or hemp tabbouleh as a substitute!
Quinoa tabbouleh in a serving bowl with serving spoons topped with fresh lemon slices and fresh herbs.

Learn how to Eat Tabbouleh

That is really an excellent versatile dish! Historically, it’s served with hummus, pita bread and falafel. I additionally love including chickpeas or black beans and consuming on it’s personal for a light-weight meal. I’ve additionally served it as extra of a finger meals with pita chips at a get-together and it was successful!

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Prepping and Storing Quinoa Tabbouleh

Whereas that is greatest served instantly after making, it’s additionally superior for weekend meal prep. Make a batch on Sunday and retailer in an hermetic container for as much as every week to make use of the dish for fast lunches all through the week. I might not freeze this dish because it’s all contemporary elements and the consistency will change if you freeze and thaw.

professional tip!
If you're making this quinoa tabbouleh for meal prep you would possibly need to add slightly extra olive oil and/or lemon juice earlier than serving as a result of because the quinoa sits it should absorb among the dressing. 

Extra Quinoa Salad Recipes

Extra Center Jap-Impressed Recipes

Remember to try all the quinoa recipes and full assortment of salad recipes on EBF!

  • Carry quinoa and a couple of cups of water to a boil in a medium saucepan over excessive warmth. As soon as boiling, cut back warmth to medium-low, cowl, and simmer till quinoa is tender, about 10-Quarter-hour. Take away from warmth and let stand, lined, for five minutes. Fluff with a fork. Let quinoa cool fully.

  • As soon as quinoa is cool, switch to a big bowl. Add parsley, mint, tomatoes, cucumber and purple onion and toss to mix.

  • Add contemporary lemon juice, olive oil and salt and stir to mix.

  • Portion onto plates and luxuriate in!

Serving: 1/4 of recipe | Energy: 321kcal | Carbohydrates: 36g | Protein: 8g | Fats: 16g | Fiber: 5g | Sugar: 4g

Diet data is routinely calculated, so ought to solely be used as an approximation.



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