Embark on a culinary adventure with our Quinoa Tabbouleh Salad, a tantalizing symphony of flavors that captures the essence of the Mediterranean. This delightful fusion marries nutty quinoa with crisp English cucumber, succulent cherry tomatoes, and a vibrant assortment of fresh herbs. The dish is elevated with a zesty lemon-garlic dressing, promising not just a meal but an experience that caters to diverse palates while maintaining a commitment to wholesome, nutritious ingredients.
Ingredients: A Symphony of Freshness
Each ingredient plays a crucial role in creating a harmonious dish that excites the taste buds and nourishes the body. The carefully selected components include 1 cup of quinoa, 1 English cucumber (chopped into ¼ inch cubes), 1 pint of halved cherry tomatoes, ⅔ cup of finely chopped flat-leaf parsley, ½ cup of finely chopped fresh mint, 2 thinly sliced scallions, 2 tablespoons of lemon juice, 1 minced garlic clove, ½ cup of extra virgin olive oil, and salt and pepper to taste.
Cooking Methods: Crafting the Foundation
The journey begins with quinoa, washed and rinsed meticulously. Simmer it to perfection in a saucepan with a hint of salt and water. The result: tender, fluffy quinoa ready to absorb the upcoming medley of flavors. A mere 10-12 minutes of cooking time yields a foundation for culinary excellence. For those seeking modern efficiency, the Instant Pot offers a pot-in-pot method. Rinse the quinoa, add water, and let the Instant Pot work its magic. A swift 2-minute pressure cook followed by a 5-minute release results in quinoa that’s not just cooked but infused with an unparalleled taste.
Dressing: The Flavorful Bridge
Elevate the salad with a meticulously crafted dressing. Whisk together 2 tablespoons of lemon juice, zest, and a hint of garlic. Gradually introduce ½ cup of extra virgin olive oil, creating a symphony of citrusy, garlicky notes. The dressing serves as the bridge that ties all elements together, promising a burst of freshness in every bite.
Assembling the Salad: A Culinary Masterpiece
Creating this masterpiece involves an artful assembly. Begin by transferring the quinoa to a wide bowl, gently integrating ¼ cup of the dressing. Now, invite the vibrant cherry tomatoes, crisp cucumbers, scallions, parsley, and fresh mint to the mix. Toss them with care, ensuring an even coat of the flavorsome dressing. Adjust seasoning as needed and gracefully incorporate the remaining dressing, allowing each ingredient to shine.
Chilling and Serving: Allowing Flavors to Flourish
Give the salad the time it deserves to flourish by chilling it for at least an hour. This allows the flavors to meld, creating a refreshing and harmonious dish that can be savored as a standalone delight, a delightful side, or a fulfilling main course. For an added touch of indulgence, pair it with warm pita and creamy hummus.
Pro Tips: Mastering the Art of Preparation
Mastering the art of preparation involves strategic planning. For gatherings, pre-cook the quinoa a day ahead, adding a portion of the dressing and refrigerating. When the time comes, effortlessly toss in the remaining vegetables, herbs, and dressing for a swift assembly that never compromises on freshness.
Quinoa Tabbouleh Salad
Ingredients:
Each ingredient plays a crucial role in creating a harmonious dish that excites the taste buds and nourishes the body. The carefully selected components include:
- 1 cup Quinoa
- 1 English cucumber, chopped into ¼ inch cubes
- 1 pint Cherry tomatoes, halved
- ⅔ cup Flat-leaf parsley, finely chopped
- ½ cup Fresh mint, finely chopped
- 2 Scallions, thinly sliced
- 2 tablespoons Lemon juice
- 1 Garlic clove, minced
- ½ cup Extra virgin olive oil
- Salt and pepper to taste
Cooking Methods:
Stove Top: The journey begins with quinoa, washed and rinsed meticulously. Simmer it to perfection in a saucepan with a hint of salt and water. The result: tender, fluffy quinoa ready to absorb the upcoming medley of flavors. A mere 10-12 minutes of cooking time yields a foundation for culinary excellence.
Instant Pot: For those seeking modern efficiency, the Instant Pot offers a pot-in-pot method. Rinse the quinoa, add water, and let the Instant Pot work its magic. A swift 2-minute pressure cook followed by a 5-minute release results in quinoa that’s not just cooked but infused with an unparalleled taste.
Dressing: Elevate the salad with a meticulously crafted dressing. Whisk together 2 tablespoons of lemon juice, zest, and a hint of garlic. Gradually introduce ½ cup of extra virgin olive oil, creating a symphony of citrusy, garlicky notes. The dressing serves as the bridge that ties all elements together, promising a burst of freshness in every bite.
Assembling the Salad: Creating this masterpiece involves an artful assembly. Begin by transferring the quinoa to a wide bowl, gently integrating ¼ cup of the dressing. Now, invite the vibrant cherry tomatoes, crisp cucumbers, scallions, parsley, and fresh mint to the mix. Toss them with care, ensuring an even coat of the flavorsome dressing. Adjust seasoning as needed and gracefully incorporate the remaining dressing, allowing each ingredient to shine.
Chilling and Serving: Give the salad the time it deserves to flourish by chilling it for at least an hour. This allows the flavors to meld, creating a refreshing and harmonious dish that can be savored as a standalone delight, a delightful side, or a fulfilling main course. For an added touch of indulgence, pair it with warm pita and creamy hummus.
Pro Tips: Mastering the art of preparation involves strategic planning. For gatherings, pre-cook the quinoa a day ahead, adding a portion of the dressing and refrigerating. When the time comes, effortlessly toss in the remaining vegetables, herbs, and dressing for a swift assembly that never compromises on freshness.
Nutritional Information (per serving):
Embark on a culinary journey with our Quinoa Tabbouleh Salad – a harmonious blend of textures and tastes that will leave your taste buds delighted and your body nourished.
- Calories: 293kcal
- Carbohydrates: 25g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 3g
- Sodium: 17mg
- Potassium: 474mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 1199IU
- Vitamin C: 32mg
- Calcium: 51mg
- Iron: 3mg