{"id":13274,"date":"2020-01-11T11:19:44","date_gmt":"2020-01-10T22:19:44","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=13274"},"modified":"2020-01-24T10:19:09","modified_gmt":"2020-01-23T21:19:09","slug":"quinoa-tabbouleh","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/quinoa-tabbouleh\/","title":{"rendered":"Quinoa Tabbouleh - a healthy gluten free salad"},"content":{"rendered":"
A deliciously herby, lemony, garlicky Quinoa Tabbouleh Salad – naturally gluten free and entirely plant-based. This is an extremely nutrient-dense meal, high in protein and fibre, brimming with antioxidants.<\/em><\/p>\n <\/p>\n We’ve been craving lighter meals here, and with the parsley near going rogue in the garden it would be rude not to make a tabbouleh salad, wouldn’t it?<\/p>\n This recipe has a few Lauren additions – roast tomatoes (increases the lycopene content – a potent antioxidant), cucumbers (apparently not served in traditional Lebanese tabbouleh), and Za’atar spice blend in the dressing (because, extra lemony herby spicy goodness).<\/p>\n Made with tri-colour quinoa rather than bulgur wheat, to make it gluten free and coeliac friendly. If you have a sensitive tum, rinse well to help reduce the saponin content before cooking.<\/p>\n This recipe is quick, simple and delicious, the perfect salad to take along to a summer picnic. The real beauty of it is, the longer you leave it, the better it tastes!<\/p>\n [bctt tweet=\"Herby, lemony Quinoa Tabbouleh, gluten and dairy free. Find the recipe here.\" username=\"laurenglucina\"]<\/p>\n A classic tabbouli salad with a few twists, as mentioned above. You’ll need;<\/p>\n <\/p>\n Start by getting the quinoa on to cook. Rinse well under running water, then add to a saucepan with water, bring to a boil, reduce to simmer, and cook for ten minutes or so until the spirals separate out from the quinoa grains. Once cooked, drain, fluff with a fork and transfer to a serving bowl [1].<\/p>\n While the quinoa cooks, get the oven cranking at 200˚C \/ 392˚F. Half the cherry tomatoes and bake until juicy and shrivelled [2].<\/p>\n Chop the parsley, stalks and all, superfine. We need three full cups. Yes, this part is a little tedious [3].<\/p>\n Hot tip: <\/em><\/strong>I’ve found the easiest way to cut fine a large bunch of fresh herbs is to gather them tight and use a herb cutter like the one pictured. Using a concave board is helpful, but a flat board works just as well. You can always try a food processor – but it’s just one more piece of bulky equipment to wash afterwards – and dishes are my nemesis! <\/em><\/p>\n Chop the fresh mint in the same way – mint stalks are tougher so leave those out [4].<\/p>\n <\/p>\n To prep the scallions – trim the roots off, then finely slice the white and even the green parts, we need a half cup [5].<\/p>\n Peel the Lebanese cucumber, slice the ends off, then cut lengthways into strips. From here – it’s super easy to dice into small cubes [6].<\/p>\n Now that all the salad ingredients are prepped – add them to the serving bowl [7].<\/p>\n Finely dice one or two garlic cloves, then whisk up the dressing [8]. Pour over the salad, then toss to combine, finishing it off with some freshly grated lemon zest. Quinoa tabbouleh done. Freakin’ delish!<\/p>\n <\/p>\n There are so many ways to enjoy this salad – I served it with chickpeas tossed in spice (cumin, coriander, paprika) and lightly fried, a dollop of kraut, avocado and just a dash of vegan mayo. Hubby enjoyed his with a salmon fillet baked in tamari, honey and turmeric.<\/p>\n Some recipes to pair quinoa tabbouleh with:<\/strong><\/p>\n This tabbouleh salad is rather large and will give you 4 generous serves, or 6 smaller serves as a side. The nutrition facts are based on 4 serving sizes, here are some of the incredible perks:<\/p>\n <\/strong><\/p>\n If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on <\/em>Instagram,<\/a> Facebook<\/a><\/em><\/span> or Pinterest<\/a> <\/span>to see more of my everyday recipes and wellness tips.<\/em><\/p>\n If you’d like to chat with me about essential oils, or book in a class, you can do that here<\/a>.<\/span> If you’re after a Naturopathic consult, read more here.<\/a><\/span><\/em><\/p>\nIngredients<\/h2>\n
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Quinoa Tabbouleh Recipe – Step by Step<\/h2>\n
Secrets to the best Tabbouleh in town<\/h2>\n
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What to serve it with<\/h2>\n
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Health and Nutrition Benefits<\/h2>\n
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\ud83d\udcd6Recipe<\/h2>
Quinoa Tabbouleh<\/h2>\n