Quinoa Tabbouleh Salad

Vegan and Gluten Free Salad with Healthy Endive Chips for Scooping!

There's always something yummy on your fork in a colorful salad like this one, which combines nutty quinoa, juicy cherry tomatoes, cucumber, mint, parsley, and a garlicky lemon dressing. I happen to call it Tabbouleh Salad, but really, it is 'Summer in a Bowl'! 

Traditional Mediterranean Tabbouleh or Tabouli Salad has cracked wheat instead of quinoa. I, however, were thinking since long to make a gluten free version of the traditional tabbouleh salad. Quinoa did that job very efficiently. Hearty, nutty, and slightly chewy, I did not feel this salad was wheat-free... even for a bite!

You know my love for quinoa, especially in salads and lite weekday dinners, I often use quinoa instead of rice or wheat. To me, other than the healthy serving of protein and potassium, quinoa also has nutty texture which I adore. Really.... you can use quinoa in almost everything... from soups, salads, to baked goods and it will not stop to amaze you. super healthy super grain... oh- I mean, seed :)

However, my use of quinoa instead of Bulgur Wheat for this Medit...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4
Notes: 2-3 substantial or 4 side servings.

Ingredients

    Quinoa Tabbouleh Salad

  • 1/2 Cup Quinoa (rinsed)
  • 1 Cup Water
  • 2 Garlic (cloves, minced)
  • 2 tbsp Olive Oil
  • 2 tbsp Lemon (juice, adjust per taste)
  • 8-10 Mint (leaves, chopped)
  • 2-3 tbsp Parsley (fresh leaves, chopped)
  • 2 Green Onion (scallion, small diced)
  • 1 Cup Cherry Tomatoes (small diced)
  • 2 Cucumber (two Persian Cucumber, small diced)
  • Salt and Black Pepper (as per taste)
  • To Serve (Optional)

  • Lettuce (or Endive Leaves)

Directions

  • 1. Cook Quina - Rinse quinoa under running water until clean. Add to a pot with 1 cup of water. Bring to boil and simmer on medium high heat for 8 minutes or until all water has been absorbed and quinoa has sprouted.
  • 2. Cook Quinoa - Remove from heat. Cover and set aside for 5 minutes. Spread it on a sheet tray or a wide dinner plate and leave aside to cool completely before using for salad.
    Additional Notes:
    Once lukewarm, you can also pop tray in refrigerator for cooling quinoa quickly!
  • 3. For Salad, in a bowl add minced garlic, scallions, oil, lemon juice, and pinch of salt and black pepper. Set aside.
  • 4. Dice tomato, cucumber, mint, and parsley and add it to garlic-oil mix with quinoa. Toss well to combine. Taste and adjust salt and black pepper. Serve salad style.
  • 5. Or Wash leaves of endives in cold running water. Serve endive leaves on the side to scoop salad. Or put tbsp of salad in each leaves and serve in the platter.

Savita's Notes:

PS: I, always like more veggies, proportionate herbs, and less carbs in my salads. So, even though I adapted this salad recipe, I have changed quantities of ingredients... as per my taste and preference.

Disclaimer: Recipe adapted from Epicurious.com
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