Quinoa Tabbouleh Salad
Vegan and Gluten Free Salad with Healthy Endive Chips for Scooping!
Posted By Savita
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 :)
- 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)
- Lettuce (or Endive Leaves)
Quinoa Tabbouleh Salad
To Serve (Optional)
- 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.
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.