Tabbouleh fans, have you tried to do it with quinoa? This recipe is an entertaining variation of the classic tabbouleh with quinoa instead of bulgur wheat. It transforms our favorite Libanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall the taste profile is quite similar.
Since I have already changed a primary ingredient, I took the freedom to add chickpeas and feta cheese, more ingredients that you would not expect in Tabbouleh. They are completely optional And absolutely delicious. They make the salad more hearty; If you use both, it can qualify as a light meal.
This herbaceous salad is so refreshing on a warm day. It has fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic and quinoa. The proportions remain true to the traditional recipe and therefore contain more parsley than quinoa, and the lemons pack a blow. I think you will love it.
Recipe tips and tricks
This quinoa recipe contains all the techniques that I have learned when developing my best tabbouleh recipe, which is really the best!
1) Cook your quinoa according to the following recipe.
I swear by my quinoa cooking method, which differs from the instructions you can find on the package. It gives perfectly fluffy quinoa every time.
2) Salt your tomato and cucumber and then let them off.
This method focuses on the flavors of tomatoes and cucumbers and ensures that their salad is not diluted by excess liquid. Combine the tomato and cucumber in a bowl with a little salt and put it aside as you hack the parsley. Drain the excess juice before stirring the salad together. Simply enough!
3) Use a lot of parsley and chop it fine.
This recipe requires three bundle of curly parsley. It is much easier to hack as much parsley in your food processor than by hand. Don’t worry that you remove the thin parsley stems – you offer a great taste.
4) Season generously with lemon juice and salt.
Tabbouleh should be Zingy and full of taste. To get there, use exactly enough lemon juice and salt. You can find my recommended quantities in the following recipe.
Watch how you can make quinoa tabobouli
Serv quinoa tabbouleh suggestions
All of these options are gluten -free, like this:
Please let me know how your recipe goes out in the comments. I always love to hear from you.
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Quinoa Tabbouleh
This tabbouleh recipe uses quinoa instead of bulgur. Therefore, it is gluten -free and retains the distinctive taste of the classic salad of the Middle East. Chickpeas and feta are optional additions that make the dish more hearty. The recipe results in 6 portions (approx. 7½ cups of salad).
- Rinse the quinoa: pour the quinoa into a fine colander and rinse at least 30 seconds under running water. Drain well. Combine the washed quinoa and water in a saucepan. Bring the mixture to cook over medium to high heat and then reduce the heat as needed to let a gentle simmer. Cooking until the quinoa has absorbed the entire water, about 13 to 17 minutes.
- Remove the stove pot, cover and let the quinoa dampen for 5 minutes. Remove the lid and fluff the quinoa with a fork.
- In the meantime, combine the diced cucumber and tomato in a medium -sized bowl with ½ teaspoon of salt. Stir and let the mixture rest for at least 10 minutes or until you mix the salad.
- To prepare the parsley, cut off the thick stems. Then chop the parsley and the remaining stems fine – you can do this by hand, but it is much easier in a food processor with the standard blade “S”. Process 1 bundle each and transfer the chopped parsley into a large serving bowl before continuing with the next.
- Add the cooled quinoa, the chopped fresh mint (if used) and green onion into the bowl of parsley. Load the cucumber and the tomato juice that have accumulated on the bottom of the bowl (this ensures that your tabbouleh is not too watery). Add the tense cucumber and the tomato into the bowl.
- Whisk the olive oil, 3 tablespoons of lemon juice, garlic and an ½ teaspoon of salt in a small measuring cup or bowl. Pour it into the salad and stir it to combine. If you use the chickpeas or feta, add them now. Try and adjust if necessary – use another tablespoon of lemon juice for Zing or salt for more taste.
- If you have time, let the salad rest for 15 minutes before you let the flavors mix. Otherwise you can serve it immediately or relax later. The tabbouleh remains covered in the fridge for up to 4 days.
Notes
Recipe from my best tabbouleh.
Make it milk -free/vegan: Omit the optional feta.
Nutrition
The information displayed is an estimate provided by an online nutritional calculator. It should not be seen as a replacement for the advice of a professional nutritionist. See our full diet here.
(Tagstotranslate) chickpeas
