Rainbow Quinoa Tabbouleh
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)
- 3cups water
- Salt to taste
- ½cup fresh lemon juice
- ½teaspoon ground cumin
- ¼cup extra virgin olive oil
- 1cup finely chopped flat-leaf parsley
- ¼cup finely chopped fresh mint
- 1bunch scallions, white part and green, finely chopped
- 1red bell pepper, chopped
- 1cup finely diced cucumber
- Small leaves romaine lettuce, for garnish
- In summer: 1 pound ripe tomatoes, cut in small dice
Nutritional analysis per serving (6 servings)
222 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.
- Step 2
Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.
- Advance preparation: The cooked quinoa will keep for four days in the refrigerator. You can make the salad several hours ahead and refrigerate.
Private Notes
Comments
I have been making this with regular quinoa for over a month now. We love it. I will try the rainbow version as soon as I can source the other two colors. I actually prefer the vegetables a little chunkier and cut them into a larger dice for this week's batch.
Love this recipe, but found the uneven cooking duration for rainbow quinoa resulted in mushy grains. Worked great with red quinoa. I doubled the cumin. Also recommend combining the latter portion of lemon juice with the olive oil and add to the salad “to taste” to avoid making it too wet. Delicious, refreshing, and popular with those at my table.
Made this with fresh tomatoes and plain quinoa which is much lighter than other grains, so very easy on system and delicious!
Any kind of quinoa is good with this. I add pomegranate seeds for a real pop of color and a nice crunch!
The hit of the Seder! Such a good recipe. Didn’t have cumin so I used curry powder and it came out great.
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