Quinoa Tabbouleh with Lemon and Sumac

5 from 1 vote
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.
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Quinoa Tabbouleh with Lemon and Sumac

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.
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Keywords: Gluten Free, Vegetarian
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 328 kcal
Net Carbs: 32 g

Ingredients
 

  • 10 oz (284 g) quinoa, soaked ~12 hours
  • 1 lb (454 g) cherry tomatoes, halved
  • 3 1/2 oz (100 g) flat leaf parsley, stalks and leaves, finely chopped
  • 1 1/2 oz (43 g) mint, finely chopped
  • 1 1/2 oz (43 g) cilantro, stalks and leaves, finely chopped
  • 2 bunches (2 bunches ) scallions, thinly sliced
  • 1 medium (1 medium) cucumber, seeded and diced
  • 3-4 Tbsp (3-4 Tbsp ) extra virgin olive oil
  • juice of 2-3 lemons
  • 1 Tbsp (1 Tbsp) sumac
  • sea salt
  • freshly ground black pepper
  • 1/4 cup (34 g) pine nuts, toasted
  • 1/3 cup (50 g) 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: 328kcalFat: 16gSodium: 121mgNet Carbs: 32gSaturated Fat: 3gPotassium: 701mgCarbohydrates: 38gVitamin A: 2681IUFiber: 6gVitamin C: 46mgSugar: 3gCalcium: 127mgProtein: 11gCholesterol: 7mgIron: 5mg

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5 from 1 vote (1 rating without comment)

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Hi! I'm Erin

Welcome to The Dynamic Dish!

I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site. 

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