Karen’s Quinoa Tabbouleh – Vegetable Salad (Naturally Gluten-Free)
May 18, 2017, Updated Dec 20, 2020
My version of they healthy Middle Eastern Salad spiked with a melange of Vegetables is tossed in a Zesty Lemony- Scallion Dressing. One of the healthiest salads you can eat. Refreshing and Addictive!
Ingredients
- ¾ cup white quinoa, rinsed
- ⅛ teaspoon tumeric
- 3 cups packed parsley, cleaned and dried - chopped finely; can use fine stems
- 1 cup curly green kale, cleaned, ribs removed, sliced thinly
- 2 small persian cucumbers, sliced thinly into half moon shapes
- ½ cup hearts of palm, sliced 1/2" thick
- ½ cups roasted red peppers, thinly sliced
- ½ cup green and kalamata olives, pitted, sliced
- ½ cup cooked garbanzo beans, drained
- ⅓ cup red onion, thinly sliced
- ½ cup colorful cherry tomatoes, sliced in half
- ⅓ cup watermelon radish, sliced thinly into half moon shapes
- ¼ cup fresh mint leaves, sliced or torn
- 1 recipe Lemony-Scallion Dressing, see recipe
Instructions
- Add 1 1/2 cups of filtered water to a one quart pot with turmeric and rinsed quinoa. Bring to a boil, cover and turn heat down to a simmer. Cook the quinoa until tender and plump - about 12 - 15 minutes. Remove from heat, fluff with a fork. Make the Lemony-Scallion Dressing.
- Add the quinoa to a large bowl. Add the chopped parsley and kale. Toss with 3 tablespoons of the lemony dressing and toss well. Add the remaining chopped vegetables. Add a few more tablespoons of the dressing, toss well.
- To serve: Add sliced or torn mint. Serve with extra dressing on the side. Garnish with extra mint sprigs.
- Lemony-Scallion Dressing: 3 tablespoons fresh lemon juice 1 teaspoon finely grated garlic 1/8 teaspoon sea salt (more to taste) 1/4 teaspoon dried oregano 2 teaspoons fresh scallions, minced 1/2 teaspoon dijon mustard 6 tablespoons extra virgin olive oil.
- In a small bowl, whisk first 6 ingredients until well blended. Slowly stream in the olive oil to make an emulsified dressing. (If making in advance, store in a clean glass container in the refrigerator.)
The cooked quinoa makes 1 1/2 cups. 3 cups of packed parsley yields 1 cup finely chopped.
See BLOG for more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
