Easy Gluten-Free Quinoa Taboulleh
South American grain helps prevent migraines in Middle Eastern inspired salad.
Share this recipe.
Preparation Time: 25 minutes
Cooking Time: 60 minutes
Calories: 317 per serving
Percent from Fat: 29%
Cusine: Middle Eastern, Vegetarian, Gluten Free
Course: Salad - Side, Salad - Meal
Food as MedicineSM Ingredient: Quinoa
Food as MedicineSM TipQuinoa is loaded with the B vitamin riboflavin, which helps your cells generate more power.
Culinary Taste TipThe quinoa will absorb flavor from the other ingredients just like it absorbs the water, enhancing the overall taste of the dish.
Culinary Technique TipThis taboulleh is great hot or cold. To serve cold, cover and place in the refrigerator for about an hour, or up to 24 hours.
Ingredients1 cup quinoa, uncooked
1 cup frozen baby lima beans, thawed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 cup shredded red cabbage
1 cup packaged julienned (matchstick) carrots
1/4 cup each: chopped fresh parsley and mint
1 teaspoon finely shredded lemon peel
1/2 teaspoon sea salt
1/2 cup crumbled feta cheese
PreparationBring 2 cups water to a boil in a medium saucepan. Stir in quinoa. Reduce heat to medium-low; cover and simmer 10 minutes. Stir in lima beans; cover and simmer 5 minutes or until liquid is absorbed. Transfer mixture to a large bowl; let stand 5 minutes. Stir in remaining ingredients except feta cheese. Cover and chill at least 1 hour or up to 24 hours before serving. Top with feta.
SubstitutionsPackaged shredded green cabbage or coleslaw mix may replace the red cabbage if desired.
TipsShred the lemon peel before cutting the lemon for the juice.
Nutritional AnalysisTotal fat (g): 10; Fat calories (kc): 92; Cholesterol (mg): 17; Trans fatty acids (g): 0; Saturated fat (g): 3.6; Polyunsaturated fat (g): 1.9; Monounsaturated fat (g): 4.3; Fiber (g): 7.3; Carbohydrates (g): 44; Sugar (g): 3.2; Protein (g): 13; Sodium (mg): 602; Calcium (mg): 169.
Comments on Easy Gluten-Free Quinoa Taboulleh
Wonderful recipe. Very crunchy and delicious. I used cilantro instead of parsley and I increased the lemon juice and feta for more flavor. Thank you.
Really great recipe. I've made it for a couple of potlucks and brought the extra to work to share with colleagues. Everyone loves it!!!!
This is a yummy, yummy dish!
Add a Comment