← Back to Search Results
Middle Eastern, mediterranean
Quinoa Tabbouleh

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This classic Middle Eastern salad is normally made with bulgur, tomato, and loads of chopped parsley and mint. Here it is given a new twist with quinoa, the protein-rich "super grain" of the Incas, and yellow tomatoes, although red tomatoes may be substituted if yellow are unavailable. Be sure to rinse the quinoa well before using to remove the bitter white coating called saponin. Fresh cilantro replaces the mint, and the optional tiny red adzuki beans acn be added for substance. These mild-tasting, highly digestible beans are available dried or canned at natural food stores.

Yield: SERVES 4

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • Salt to taste
  • 2 medium-size ripe yellow tomatoes, seeded and chopped
  • ¼ cup minced red onion
  • ½ cup cooked or canned adzuki beans (optional), rinsed and drained if canned
  • Leaves from 1 bunch fresh Italian parsley, minced
  • 3 tablespoons chopped fresh cilantro leaves
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Freshly ground black pepper to taste

Directions

1. Wash the quinoa thoroughly to remove any trace of the bitter white coating, then rinse and drain.

2. Bring the water to a boil in a medium-size saucepan. Add salt and the quinoa. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Blot the quinoa with paper towels to remove excess moisture.

3. Place the quinoa in a large serving bowl and set aside to cool. Add the tomatoes, onion, the adzuki beans, if using, parsley, and cilantro.

4. In a small bowl, whisk together the olive oil, lemon juice, and salt and pepper until blended. Pour the dressing over the salad and toss well to combine.

5. Cover and refrigerate for at least 1 hour before serving. For the best flavor, this salad should be served the day it is made. Serve chilled.


© 2007 Robin Robertson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

375kcal (19%)
62mg (6%)
32mg (54%)
92mcg RAE (3%)
650mg
116mg
9g
2g
7g
39g
0mg (0%)
311mg (13%)
3g (14%)
21g (32%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-provence-cookbook The Provence Cookbook
by Patricia Wells
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
living-raw-food Living Raw Food
by Sarma Melngailis
big-fat-cookies Big Fat Cookies
by Elinor Klivans
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
west-coast-cooking West Coast Cooking
by Greg Atkinson
nigella-express Nigella Express
by Nigella Lawson
american-masala American Masala
by Suvir Saran
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
new-american-table New American Table
by Marcus Samuelsson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?