Karen's Quinoa Tabbouleh Salad ~ With a Melange of Fresh Crisp Vegetables (Naturally Gluten-Free)
My version of the 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!
Servings: 6 large servings
Ingredients
- 3/4 cup white quinoa rinsed
- 1/8 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
- 1/2 cup hearts of palm sliced 1/2" thick
- 1/2 cups roasted red peppers thinly sliced
- 1/2 cup green and kalamata olives pitted, sliced
- 1/2 cup cooked garbanzo beans drained
- 1/3 cup red onion thinly sliced
- 1/2 cup colorful cherry tomatoes sliced in half
- 1/3 cup watermelon radish sliced thinly into half moon shapes
- 1/4 cup fresh mint leaves sliced or torn
- 1 recipe Lemony-Scallion Dressing see recipe
Instructions
Cook Quinoa:
- 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, or until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork. Make the Lemony-Scallion Dressing.Chop and prepare vegetables and other add-ins.
- 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 and add- ins. 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:
- In a small bowl add: 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. Mix well with a wire whisk - stream in 6 tablespoons of extra virgin olive oil to make an emulsified dressing.(If making in advance, store in a clean glass container in the refrigerator.)
Notes:
- The cooked quinoa makes 1 1/2 cups. 3 cups of packed parsley yields 1 cup finely chopped.
Notes
As you can see - I add a lot of chopped vegetables plus olives and garbanzo beans to my Quinoa Tabbouleh!
Use the vegetables and add-ins you like. The recipe is the most delicious with a bevy of these add-ins. The nutritional analysis does not include the Lemony-Scallion Dressing. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Use the vegetables and add-ins you like. The recipe is the most delicious with a bevy of these add-ins. The nutritional analysis does not include the Lemony-Scallion Dressing. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 166kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 368mg | Potassium: 830mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3102IU | Vitamin C: 55mg | Calcium: 95mg | Iron: 4mg