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Quinoa Tabbouleh

Updated on January 11, 2015

As delicious looking as it is to eat.

Image courtesy of hub author, Tanya Jones.
Image courtesy of hub author, Tanya Jones. | Source

My taste buds were in the doldrums some time ago after major surgery. Apparently that is something that happens to a very small percentage of patients who receive anesthesia for surgery. It seemed at the time it would never right itself. I thought Tabbouleh would be a great way to entice the taste buds, something I'd not made in a while but loved. Only foods with barbecue sauce seemed to be getting any interest. I prepared the Quinoa in this recipe in my Wonderbag.

I decided to try something new. Though bulgur is the more common grain used in tabbouleh, I wanted to bite the bullet and give the quinoa on the shelf a try. In searching around the internet, I found other people had been using it in tabouleh before me. There are some minor differences in nutritional value between the two as well as one whopping big one. Quinoa packs a complete protein combination, thus alleviating the need to combine menu items to ensure a complete protein in the absence of meat. I discuss tabbouleh at greater length on Jaquo.

Image courtesy of hub author, Tanya Jones.
Image courtesy of hub author, Tanya Jones. | Source

What do you think?

5 stars from 1 rating of Quinoa Tabouleh

Cook Time

Prep time: 45 min
Cook time: 1 hour 30 min
Ready in: 2 hours 15 min
Yields: 8 servings

The Right Tool ...

Chicago Cutlery Essentials 8-Inch Chef Knife
Chicago Cutlery Essentials 8-Inch Chef Knife

I keep a fairly decent knife on hand for preparing salad makings. I don't have a need for a really expensive one.

 

Gettin' It Done

  1. Make quinoa, set aside
  2. Prepare your vegetables and spices as indicated, combine all in a large bowl except the garlic
  3. Prepare and combine: parsley, mint, carrots, cucumber, tomatoes, sprig onions
  4. Juice the lemon.
  5. Whisk olive oil with diced garlic, add lemon juice and whisk some more, set aside.
  6. Add beans to the vegetable mixture if using.
  7. Strain lemon juice, garlic and olive oil mixture, pour over vegetables and bean mixture, mix well.
  8. Garnish and Serve.
Image courtesy of hub author, Tanya Jones.
Image courtesy of hub author, Tanya Jones. | Source

Keeping It All Together

Pyrex Smart Essentials 4-qt Mixing Bowl
Pyrex Smart Essentials 4-qt Mixing Bowl

I love working with the clear Pyrex bowl because it has weight and is easy to manage. It's also easy to clean.

 

The Pieces Parts

  • 1 bunch of parsley, chopped
  • 1 tsp dried mint, two tsp, chopped if fresh
  • 3 fat carrots, grated into shreds not crumbles
  • 1 large cucumber, diced
  • 3 medium tomatoes, diced
  • 6-8 sprig onions, chopped
  • 1 large clove of garlic, diced fine
  • 1/2 Cup olive oil, I use Holy Land Olive Oil when I have it on hand.
  • 1 good sized lemon, juiced to make 1/4 C
  • 1 Cup cooked quinoa
  • 1 1 Cup cooked garbanzo or black beansl
Source

The Final Touch

Anchor Hocking 980R Presence Cruet With Stopper
Anchor Hocking 980R Presence Cruet With Stopper

I like having an attractive salad-dressing shaker in the kitchen. This means I can prepare and serve from the same bottle.

 

Everything Has A Story

I love it when food has a history. Don't you? Tabbouleh, as we know comes from the Middle Eastern region, with its start being in Syria. It's interesting when a food style migrates and is integrated almost entirely in the original form in which it was first served. Take a moment to read this interesting article on Tabbouleh. I was first introduced to it many years ago along with hummus, another fave.

Do you like quinoa?

Have you tried quinoa before?

See results

The Work Space

Da Vinci Natural Bamboo Groove Cutting Board, Extra Large 18 x 11.8 Inch Wood Cutting Board
Da Vinci Natural Bamboo Groove Cutting Board, Extra Large 18 x 11.8 Inch Wood Cutting Board

I like to place my cutting board over the sink for chopping things. This way I can keep a container below, inside the sink.

 

Variations on a Theme

Since I've mentioned hummus, I should mention one great thing is to combine the two. You can plop a dollop of hummus in the center of your serving of Tabbouleh if you like (I'd skip the garbanzo beans in the recipe) or you can spread a nice and thick helping on two slices of thick and crusty bread or in a pita pocket then put a nice helping of tabbouleh in the between the bread or in the pocket of the pita. If you're on the run, this can be carried in a bento container, for that quick moment you have to grab a bite.

In making this recipe, I varied a few things. I used cilantro [coriander or Chinese parsley] instead of regular parsley so didn't use the mint. The garlic, olive oil and lemon juice can be made before hand and allow to stand. This allows the garlic taste to infuse into the liquid before straining out the garlic. I used garbanzo beans, but could just as easily have omitted them and added hummus to my serving instead. There are several types of quinoa: red, black, and white. The only difference is a slight variance in cook time. Another optional ingredient would be a couple teaspoons of cumin.

Here's a conversion chart from US standard cooking measurements to metric units.

Source

© 2014 Tanya Jones

Thanks for stopping in.

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    • Arachnea profile imageAUTHOR

      Tanya Jones 

      3 years ago from Texas USA

      Thanks for the up-vote, peachpurple. I appreciate your stopping in and commenting. Gallstones? Is it recommended to eat quinoa when you have gallstones?

    • peachpurple profile image

      peachy 

      3 years ago from Home Sweet Home

      thanks for the story over this dish, I had tried Quinoa once when I had gallstones. , Voted up

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Sniff It Out, thanks for stopping in and commenting. There are actually desserts out there made with quinoa. I mean to try a few. Let me know how yours comes out.

    • Sniff It Out profile image

      Sniff It Out 

      4 years ago

      I've only had tabbouleh made with bulgar wheat and parsley before, and I love that, but I do like to swap things about and I was wondering about trying quinoa, thanks for giving me a great idea what I can use it in!

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Thank you, smine27, for stopping in and commenting. It is nice and light. It keeps well for about 2-3 days in the ref also. Since I'm generous with ingredient portions, I usually have a lot left over.

    • smine27 profile image

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      This looks like the perfect light dinner for me tonight.

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Thank you, mumsgather, for stopping in and commenting. It truly is both yummy and healthy.

    • profile image

      mumsgather 

      4 years ago

      This looks really healthy and yummy. I love the combination of vegetables you have there.

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Hi, AliciaC. I appreciate your stopping in and commenting. Thank you. It's my goal to explore other dishes made with quinoa, including the desserts. Glad you like the recipe.

    • AliciaC profile image

      Linda Crampton 

      4 years ago from British Columbia, Canada

      This sounds like a tasty and very nutritious meal. I love eating quinoa, so I'm sure that I would enjoy your recipe!

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Pawpawwrites, thank you for stopping in and commenting. I'm glad it looks good, because it's delish.

    • Pawpawwrites profile image

      Jim 

      4 years ago from Kansas

      Looks good to me.

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Thank you, Rhonda Lytle. I appreciate your stopping in and commenting. I'm glad you like the presentation. The beautiful thing about this day and age is the global nature of our interactions with the rest of the world. Nothing's to exotic anymore. Good food brings people together as well.

    • Rhonda Lytle profile image

      Rhonda Lytle 

      4 years ago from Deep in the heart of Dixie

      Awesome recipe article! That photo at the top is gorgeous. My mouth is watering just looking at it. From an artistic standpoint, it's off the scale good, too. Plating in such a beautiful way is an art. Hats off to you! Being in the deep south, this is a bit exotic for me but I want to try it :).

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Thanks for visiting, vespawoolf. I appreciate your comments. Yes, hummus is an excellent addition to tabbouleh.

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Thanks for stopping in and commenting, swilliams. I appreciate your comments. I believe half of the appeal of a meal is the presentation.

    • vespawoolf profile image

      vespawoolf 

      4 years ago from Peru, South America

      I love quinoa tabouli! It's nice that quinoa is available here in Peru. I enjoyed your explanation of why you made it. We also love to eat it with hummus. Thanks for sharing!

    • profile image

      swilliams 

      4 years ago

      This looks great! I love the arrangement!

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Desertdarlene, thanks for stopping in and commenting. It's simply delicious. It never hurts to make an extra bit of the dressing. Let me know what you think once you've tried it.

    • Desertdarlene profile image

      Desertdarlene 

      4 years ago

      I love this! I like quinoa.

    • Arachnea profile imageAUTHOR

      Tanya Jones 

      4 years ago from Texas USA

      Thank you, Suzanne Day, for stopping in and commenting. I liked the change from one to the other. But tabouleh in any form is always great with homemade chapati bread. I'll have to post a recipe for that sometime.

    • Suzanne Day profile image

      Suzanne Day 

      4 years ago from Melbourne, Victoria, Australia

      Mmmm, looks like an interesting salad to try! Haven't purchased quinoa yet, but I've made a bulgur tabouli and that was quite nice in summer. Thank you for the instructional recipe - voted useful!

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