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.
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Green Goddess Dip by From the Bookshelf
- 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
- 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.
Amount Per Serving: Calories: 212 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 2mg Sodium: 445mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 4g