The Pioneer Woman Tasty Kitchen
Profile Photo

Red Quinoa Tabbouleh

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Red quinoa tabbouleh with feta—the perfect flavourful vegetarian side!

Ingredients

  • 2 cups Water
  • 1 cup Red Quinoa
  • 1 bunch Fresh Flat-leaf Parsley, Finely Chopped (discard Tough Stems)
  • ½ cups Fresh Mint, Finely Chopped
  • 2 whole Medium Tomatoes, Seeded And Diced
  • 2 whole Mini (Persian) Cucumbers, Diced
  • 2 whole Scallions, Thinly Sliced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 whole Lemon, Juiced
  • Salt And Black Pepper To Taste
  • ½ cups Crumbled Feta Cheese (optional)

Preparation

1. Bring water (with a dash of salt) to a boil in a medium sized saucepan. Meanwhile, place the quinoa in a fine-mesh strainer and rinse with cold running water. Transfer the quinoa to the pot when the water is boiling. Reduce the heat to medium-low and simmer until cooked, 12-15 minutes. Drain any excess water, transfer to a medium-sized bowl and let quinoa cool completely.
2. Into the bowl with the quinoa, add the parsley, mint, tomatoes, cucumbers and scallions; toss to combine. Add the olive oil, lemon juice, salt and pepper and toss once more, adjusting seasoning if needed.
3. Transfer the tabbouleh to a large serving platter or bowl and sprinkle with the feta, if using. Serve cold or at room temperature.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Coconut Quinoa Protein Muffins
Profile Photo by Taylor Kiser in Special Dietary Needs
A super-easy and healthy snack or on-the-go breakfast. Gluten-free and ready...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Walnut Pesto & Quinoa-Stuffed Portobello Mushrooms
Profile Photo by Hannah & Jess @ Eating with Alice in Special Dietary Needs
This recipe takes advantage of some of the beautiful summer produce...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Fully Loaded Oatmeal Cookies
Profile Photo by Natural Sweet Recipes in Special Dietary Needs
This sugar-free recipe is loaded with all the good stuff, nobody...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Mango, Strawberry and Blueberry Smoothie
Profile Photo by The Gingham Apron in Special Dietary Needs
Made with almond milk, this smoothie is gluten- and dairy-free.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Apple Cranberry Granola
Profile Photo by samantha Kment in Special Dietary Needs
Apples, cranberries, flax, and oats are the main players in this...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy