Ingredients with Measurements:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
Special Equipment Needed:
- Medium saucepan
- Large bowl
- Whisk
Step-by-Step Instructions:
1. In a medium saucepan, bring the quinoa and vegetable broth to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
2. Transfer the cooked quinoa to a large bowl and let cool for 10 minutes.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the quinoa and stir to combine.
5. Add the red onion, cucumber, tomatoes, parsley, mint, and feta cheese to the quinoa and stir to combine.
6. Serve the quinoa tabbouleh salad at room temperature.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Room temperature
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 14 g
Carbohydrates: 24 g
Protein: 6 g
Substitutions for Ingredients
- For the quinoa, you can substitute couscous or bulgur wheat.
- For the vegetable broth, you can substitute chicken broth or water.
- For the olive oil, you can substitute canola oil.
- For the feta cheese, you can substitute goat cheese.
Variations:
- For a vegan version, omit the feta cheese.
- For a spicier version, add 1/4 teaspoon of cayenne pepper to the dressing.
Tips and Tricks:
- Toasting the quinoa in a dry skillet before cooking it will give it a nutty flavor.
- For a creamier texture, add 1/4 cup of plain Greek yogurt to the dressing.
Storage Instructions:
Store the quinoa tabbouleh salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the quinoa tabbouleh salad in the microwave for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the quinoa tabbouleh salad in a large bowl with a side of pita bread or crackers.
Garnishes:
Garnish the quinoa tabbouleh salad with freshly chopped parsley and a sprinkle of feta cheese.
Pairings:
This quinoa tabbouleh salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
This quinoa tabbouleh salad goes well with a side of hummus and pita bread.
Troubleshooting Advice:
If the quinoa is too dry, add a tablespoon of olive oil to the dressing.
Food Safety Advice:
Always store the quinoa tabbouleh salad in an airtight container in the refrigerator and consume within 3 days.
Food History:
Tabbouleh is a traditional Middle Eastern salad that is typically made with bulgur wheat, parsley, tomatoes, and mint.
Flavor Profiles:
This quinoa tabbouleh salad has a bright and fresh flavor with a hint of lemon and herbs.
Serving Suggestions:
Serve the quinoa tabbouleh salad as a side dish or as a light lunch with a side of pita bread.
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Region: Middle Eastern