Quinoa Tabbouleh

Quinoa Tabbouleh
Need a gluten free, fodmap friendly, and vegan side dish? Quinoa Tabbouleh could be a great recipe to try. This recipe serves 6. One serving contains 176 calories, 4g of protein, and 10g of fat. A mixture of lemon juice, cucumber, roasted peppers, and a handful of other ingredients are all it takes to make this recipe so flavorful. A couple people really liked this middl eastern dish. From preparation to the plate, this recipe takes around 1 hour.

Instructions

1
Watch how to make this recipe.
2
Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop.
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PopPop
QuinoaQuinoa
ToastToast
WaterWater
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Frying PanFrying Pan
3
Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes.
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QuinoaQuinoa
WaterWater
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PotPot
4
Remove it from the heat and allow to cool.
5
Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
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Lemon JuiceLemon Juice
Olive OilOlive Oil
NutmegNutmeg
PepperPepper
SaltSalt
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6
Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl.
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Cooked QuinoaCooked Quinoa
CucumberCucumber
ParsleyParsley
MintMint
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7
Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!)
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8
Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.
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EndiveEndive
DifficultyExpert
Ready In1 h
Servings6
Health Score100
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