Quinoa Tabbouleh with Lemon and Sumac

JUMP TO RECIPE
Course Main Course, Salad, Side Dish
Cuisine Middle Eastern
Keywords Gluten Free, Vegetarian
Difficulty Easy
Servings 6 people
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Quinoa is a great substitute for bulgar or couscous when making a gluten free version of tabbouleh or other similar dish. It's rich in protein, as well as many vitamins and minerals. However, quinoa also contains toxins that can cause gastrointestinal stress, so it is essential that it is prepared properly: soaking and rinsing the quinoa neutralizes the toxins and phytic acid. Make sure you soak your quinoa for at least 8-12 hours before cooking it, until it has started to sprout. This dish is wonderful and filling on its own but also goes great with fish or lamb chops.
Servings: 6 people
Calories: 328kcal

Ingredients

  • 10 oz quinoa soaked ~12 hours
  • 1 lb cherry tomatoes halved
  • 3 1/2 oz flat leaf parsley, stalks and leaves finely chopped
  • 1 1/2 oz mint finely chopped
  • 1 1/2 oz cilantro, stalks and leaves finely chopped
  • 2 bunches scallions thinly sliced
  • 1 medium cucumber seeded and diced
  • 3-4 Tbsp extra virgin olive oil
  • juice of 2-3 lemons
  • 1 Tbsp sumac
  • sea salt
  • freshly ground black pepper
  • 1/4 cup pine nuts toasted
  • 1/3 cup feta cheese packed in brine crumbled

Instructions

  • Cook the soaked quinoa according to package instructions.
  • Meanwhile, chop all the vegetables and herbs. Place the tomatoes, cucumber, chopped herbs, scallions, olive oil, and lemon juice in to a large bowl and mix thoroughly. Sprinkle in the sumac and mix. Add several generous pinches of crushed sea salt and a generous amount of freshly ground black pepper to taste and mix well.
  • Toast the pine nuts in a dry skillet over medium heat until evenly golden brown, being careful not to burn them.
  • Once cooked, let the quinoa cool slightly, until just warm but not hot. Add the quinoa to the vegetables and herbs, and mix well to ensure that the oil and lemon juice coat the quinoa throughout. Taste the salad and adjust the seasoning if necessary. Mix in the toasted pine nuts and toss in the feta cheese.
  • It's a good idea to refrigerate the salad for 1-2 hours before serving to allow all the flavors to sink in and so that it's cool and crisp, but it's not necessary if you're rushed on time. Serve with fish, lamb chops, chicken, or just by itself as a salad.

Nutrition

Calories: 328kcal | Carbohydrates: 38g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 121mg | Potassium: 701mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2681IU | Vitamin C: 46mg | Calcium: 127mg | Iron: 5mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!