Quinoa is a South American crop which produces small seeds which are rich in calcium, phosphorous, magnesium and iron. The seeds may be prepared like rice while their nutty flavor adds heartiness to salads, pilafs and stews. Quinoa is also gluten-free, providing a nutritious grain-like stand-in to bulgur, couscous and farro.
This salad has all of the earmarks of a good tabbouleh minus the bulgur: Olive oil, lemon, garlic and gads of chopped fresh herbs lighten and brighten nutty bi-colored quinoa seeds. Finely grated carrot ripples throughout the salad adding sweetness and moisture. Since quinoa is rich in protein, you might be tempted to call this bowl a one-dish meal, but it’s also a great accompaniment to grilled fish and meat.
Quinoa and Carrot Tabbouleh Salad
Either white or red quinoa (or a combination) may be used. Serves 6 to 8 as a side dish.
1 1/2 cups quinoa, rinsed
1 tablespoon extra-virgin olive oil
3 scallions, white and green parts thinly sliced
1 large carrot, peeled, finely grated
1 medium sweet red pepper, stemmed and seeded, finely diced
1 jalapeno pepper, stemmed and seeded, minced
1 garlic clove, minced
Juice of 1/2 lemon
1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh cilantro
Place quinoa, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil. Cover and simmer until water is absorbed and the grains release their germ, about 15 minutes. Transfer quinoa to a large bowl. Add oil and stir to coat. Cool to room temperature.
Stir the remaining ingredients except the fresh herbs into the quinoa. Taste for seasoning and add more salt if desired. (Tabbouleh may be prepared in advance to this point. Cover and refrigerate up to 6 hours). Before serving, fold in the fresh herbs. Serve chilled or at room temperature.
If you like this, you might enjoy these recipes:
Vegetarian Quinoa Chili from Two Peas and their Pod
Asparagus and Egg Mimosa with Quinoa from TasteFood
Quinoa Fried Rice from Steamy Kitchen
Shrimp, Bulgur and Kale Salad from TasteFood
Golden Quinoa Salad with Lemon, Dill, Avocado from the Kitchn
16 thoughts on “Quinoa Tabbouleh Salad”
Quinoa is not a grain but a seed, similar to amaranth. Both are complete proteins, grains are not.
My family adores quinoa! With parsley, cilantro and mint the salad is reminiscent of a spring herb garden cradled in a scrumptious recipe!
I look forward to trying this one. 😉
I guess we are both on a quinoa phase… 🙂 Such a great item, so versatile…
I am pinning this for the near future…
Quinoa is cool, that’s all there is to it. I make all sorts of salads with it for my gluten-free friends – and for us too…This one is gorgeous.
Delicious and healthy! A great combination.
great idea to substitute with quinoa. i am totally loving your bowl by the way! official bowl envy!
Quinoa is one of my favorites. I feel so good after I’ve eaten it, and I love the myriad of flavors in this recipe!
This is very smart. I need to start making more sides like this. Why do I forget about quinoa?
This recipe rocks!!! Delicious balance of flavors. Thanks, Lynda!
Love the recipe, a tad different here and there from the ones I regularly make at the moment – so, printed out, in the kitchen and tried within a day or two! Thanks 🙂 !
I adore quinoa, thanks for showing me a new way to eat it
A nice combination of flavors in your tabbouleh salad.
This is my kind of food. The addition of my favorite fresh herbs, cilantro and mint, make it especially irresistible looking!
I’ve been making my tabbouleh with quinoa too, and I just LOVE it. Love the heat and herbs you add too!
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