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Author Notes: This salad has all of the earmarks of a good tabbouleh minus the bulgur: Olive oil, lemon, garlic and gads of chopped fresh herbs lighten and brighten nutty bi-colored quinoa seeds. Finely grated carrot ripples throughout the salad adding sweetness and moisture. Don't be deterred by the lengthy list of ingredients. They all contribute to the bright flavor of this salad, and everything is dumped together at once for a quick meal or side dish. —TasteFood
Serves 6 to 8 as a side dish
- 1 1/2 cups red or white quinoa (I used half and half)
- 1 tablespoon extra-virgin olive oil
- 3 green onions, white and green parts thinly sliced
- 1 large carrot, peeled, finely grated
- 1 medium red bell pepper, stemmed and seeded, finely diced
- 1 jalapeno pepper, stemmed and seeded, minced
- 1 garlic clove, minced
- Juice of 1/2 lemon
- 1 teaspoon Tabasco sauce
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh mint
- Place quinoa, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and the grains release their germ, about 20 minutes. Transfer quinoa to a large bowl. Add the olive oil and stir to coat. Cool to room temperature.
- Stir all of the remaining ingredients except the fresh herbs into the quinoa. Taste for seasoning and add more salt if desired. (The tabbouleh may be prepared in advance to this point. Cover and refrigerate for up to 6 hours). Before serving, fold in the fresh herbs. Serve chilled or at room temperature.
- This recipe was entered in the contest for Your Best Quinoa Recipe
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Just shrub it off.