Quinoa tabbouleh is classic Middle Eastern salad updated with the addition of superfood, quinoa. This Quinoa Tabbouleh recipe is sporting a lot of green, making it a healthy option for the St. Patrick’s Day dinner table.
My palate has matured since I had my first sample of tabbouleh. I think I was in high school and my mom was experimenting. All I could taste was the parsley and I was not impressed. Since then, I have become a fan, and have cooked up the classic bulgur version numerous times.
I’m definitely a quinoa devotee because of it’s fluffy consistency, nutty flavor and protein content and decided to create a quinoa tabbouleh. I tend to focus on rich green or booze laden desserts like chocolate Guinness cake for St. Patrick’s Day. This tabbouleh recipe helps to keep things healthy.
Tabbouleh without Bulgar
Move over bulgar wheat, the original tabbouleh grain. Quinoa is one of the super foods of the 21st century and a marvelous substitution. You can shake it up even more by adding crumbled feta cheese, diced bell pepper or even Kalamata olives. This recipe is just a starting point. Olives are a MUST for my next batch!
Healthy Green Recipes for St. Patrick’s Day
Of course, you know I’ll be baking up something sweet and green for the holiday, but it’s nice to balance out the desserts with some healthy dishes. That’s the focus of the Sunday Supper crew this week!
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
Quinoa Tabbouleh Recipe
An updated, classic Middle Eastern salad made with the super food, quinoa
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American, Middle Eastern
- 1 cup quinoa, rinsed well
- 1 1/4 cups chicken broth (may substitute vegetable broth or salted water)
- 3-4 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper
- 1 large English cucumber, cut into 1/4″ pieces
- 1 pint cherry tomatoes, halved or quartered
- 2/3 cup chopped flat leaf (Italian) parsley
- 1/4 cup chopped fresh mint
- 2 scallions, thinly sliced
- Bring quinoa and chicken broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with ½ teaspoon salt and pepper.
- Place cooled quinoa in a large bowl and toss with ¼ cup dressing.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa and stir to combine. Drizzle with the remaining dressing. Check for seasoning. Add pepper and more salt if needed. Chill before serving.