Delicious Quinoa Tabbouleh Recipe: Healthy & Easy to Make
Get ready to dive into a delicious twist on a classic Middle Eastern dish – quinoa tabbouleh by Aarti Sequeira. If you’re a fan of tabbouleh, then you’ll love the healthy spin that quinoa brings to this flavorful dish.
As an Israeli chef, I love combining traditional flavors with new ingredients and techniques, and Aarti Sequeira does just that with her quinoa tabbouleh recipe. This dish is perfect for anyone looking for a fresh and light meal or appetizer packed with protein, fiber, and essential nutrients.
Now, if you’re not familiar with quinoa, let me introduce you to this superfood. It’s high in protein and fiber, gluten-free, and easy to digest. Plus, it’s quick to cook and versatile enough to use in tons of dishes – from salads and soups to burgers and breakfast bowls.
With fresh ingredients like English cucumber, cherry tomatoes, fresh mint leaves, fresh flat-leaf parsley, and dressed with extra virgin olive oil and fresh lemon juice, this recipe is seriously delicious! Trust me; the combination of flavors is truly next-level.
So gather your ingredients, get cooking and enjoy a beautiful harmony of flavors in every mouthful. Oh! And make sure to stick around until the end; I’ve got some extra tips that’ll help take this dish to the next level!
Why You’ll Love This Recipe
Are you looking for a dish that is both healthy and delicious? Then you’ll love this quinoa tabbouleh recipe by Aarti Sequeira.
One of the reasons why you’ll enjoy this dish is its use of high-quality ingredients. It features fresh English cucumber, cherry tomatoes, mint leaves, and flat-leaf parsley, all delicately combined alongside the superfood grains of quinoa. And with a dash of nutmeg, pepper, salt and olive oil, each bite brings out an explosion of flavors in your mouth.
Not only is this quinoa tabbouleh packed with nutritious ingredients, but it’s also incredibly versatile. Whether you’re serving it as a side dish to complement your favorite protein or as the main course in a vegetarian feast, this recipe has got you covered.
Plus, it’s quick and easy to prepare which means you can have a healthy meal ready in no time! You can even make a big batch and store leftovers in the fridge for a quick snack on the go.
So if you’re looking for an exciting new dish to add to your healthy eating rotation, give this quinoa tabbouleh recipe a try. Your taste buds (and your health) will thank you for it!
Ingredient List
Quinoa Tabbouleh Ingredients:
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1 1/2 cups cooked quinoa
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1 English cucumber, diced
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1 pint cherry tomatoes, halved
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2 cups fresh flat-leaf parsley, finely chopped
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1/4 cup fresh mint leaves, finely chopped
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1/4 teaspoon ground nutmeg
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Salt and freshly ground pepper to taste
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1/4 cup olive oil
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Juice of 1 large lemon
Note: These ingredients are for Aarti Sequeira’s Quinoa Tabbouleh Recipe. It is an alternative version of the classic Middle Eastern dish that replaces bulgur with quinoa. The recipe is inspired by the traditional tabbouleh, but it has a unique and distinctive flavor thanks to the addition of ground nutmeg.
The Recipe How-To
Now that you have all the ingredients ready, it’s time to make this delicious Quinoa Tabbouleh by Aarti Sequeira. This recipe is so easy and quick to make, perfect to satisfy your hunger in minutes.
Step 1: Cook quinoa
Rinse 2 cups of quinoa under cold running water for about a minute, then place it in a pot with 4 cups of chicken broth. Bring it to a boil and reduce heat to a simmer. Cover the pot and cook for 15-20 minutes or until the liquid has been absorbed and the quinoa is fully cooked.
Step 2: Prepare the vegetables
While the quinoa is cooking, prepare the veggies for the salad. Cut 1 English cucumber and 1 pint of cherry tomatoes into small pieces. Finely chop 1/2 cup of fresh flat-leaf parsley leaves, and 1/4 cup of fresh mint leaves.
Step 3: Make the dressing
In a small bowl, whisk together 1/2 cup of extra-virgin olive oil, juice of 1 lemon, 1/4 teaspoon of ground nutmeg, and salt and pepper to taste.
Step 4: Combine everything
Once cooled, add cooked quinoa to a large mixing bowl and mix in the chopped vegetables. Pour in the dressing you made earlier, then toss everything together gently to combine all flavors.
Serve immediately or refrigerate until needed.
Enjoy this healthy, hearty Quinoa Tabbouleh by Aarti Sequeira!
Substitutions and Variations
One of the great things about cooking is the room for creativity and experimentation, so don’t be afraid to customize Aarti Sequeira’s quinoa tabbouleh recipe to your personal preferences. Here are some fun substitutions and variations to try out:
– Swap in different veggies: While this recipe calls for English cucumber and cherry tomatoes, you could easily try diced bell peppers or roasted red peppers instead.
– Use different herbs: Fresh mint and parsley add a ton of flavor to this dish, but if you’re not a fan or want to mix it up, try using cilantro or basil in their place.
– Play with spices: Aarti’s recipe uses ground nutmeg for a warm, nutty flavor, but consider trying other spices like coriander or cumin for a twist.
– Add protein: Turn this side dish into a full meal by tossing in some cooked chicken or shrimp. Or keep it vegetarian-friendly with chickpeas or artichoke hearts.
– Mix up the grain: Quinoa is great as a base for this salad, but you can also swap in other grains like bulgur wheat or farro for a different texture.
– Experiment with dressings: The simple olive oil and lemon juice dressing is delicious, but you can also mix things up with a vinaigrette made from balsamic vinegar or tahini dressing.
Feel free to adjust the recipe based on what ingredients you have on hand or flavors you’re craving. Just remember to taste as you go and adjust seasonings as needed. Happy cooking!
Serving and Pairing
A dish as flavorful and refreshing as Quinoa Tabbouleh deserves to be served and paired with taste-bud tantalizing companions. This delicious recipe pairs well with a variety of dishes, making it a versatile addition to any meal, whether for lunch or dinner.
For a light and summery pairing, serve with grilled chicken or fish, and if you’re feeling fancy, try topping it off with some roasted shrimp. The lemony flavors of the tabbouleh will complement the smoky char on the protein beautifully.
Alternatively, pair it with some roasted vegetables like eggplant or zucchini for a vegetarian delight. The nutty flavor and texture of quinoa pairs well with earthy vegetables, bringing out forward notes in both.
For those seeking more robust flavors, try serving this tasty dish alongside slow-cooked lamb or beef. In this case, you can also add some chickpeas and artichokes to the quinoa tabbouleh to take it to the next level.
The dish can be enjoyed on its own as well- as a light lunch or as a side dish in a buffet spread. To add more punch to your platter, top it off with some crumbled feta cheese or baba ganoush.
Quinoa Tabbouleh isn’t just perfect for pairing with other foods; it’s also fit for different occasions: intimate dinner parties, potlucks or summer picnics. Whether you’re hosting an outdoor barbecue party or indoor get-together, this dish is easily adaptable and can be presented differently every time – as appetizers with mini pitas and hummus cups or in larger platters.
In short, there’s no wrong way to serve Quinoa Tabbouleh; it’s all about what tickles your taste buds. So go ahead, customize your pairing based on your preference and occasion – trust me; your guests will thank you for making something so flavorful and beautifully textured!
Make-Ahead, Storing and Reheating
One of the best aspects of this Quinoa Tabbouleh recipe by Aarti Sequeira is how easy it is to prepare in advance. In fact, you can easily make this dish a day or two ahead of time so that it’s ready to go when you need it. Plus, the flavors of the tabbouleh absorb and intensify over time, making it even more delicious!
To make-ahead, simply follow the recipe instructions through step 2 and store the quinoa separately from the other ingredients. When you’re ready to serve, simply mix everything together and enjoy!
If you have leftovers, this dish stores quite well in an airtight container in your refrigerator for up to three days. In fact, I might even argue that it tastes better on day two or three! To reheat, simply zap it in the microwave or eat it cold – both ways are equally delicious.
When storing and reheating, be sure to keep in mind any dietary restrictions you may have. For example, if you’re following a gluten-free diet, be sure to double-check your chicken broth and ensure that it’s labeled gluten-free.
Overall, this Quinoa Tabbouleh makes for a fantastic meal prep option or bring-to-work lunch. Whether you’re at home or on-the-go, you’ll love how easy it is to make-ahead and store for future use.
Tips for Perfect Results
Now that you have all the ingredients and know how to prepare quinoa tabbouleh, it’s time to learn some tips for perfect results. As an experienced chef, I can tell you that a recipe is just the starting point. By incorporating these simple tips, you can elevate your dish to new heights.
Tip #1: Rinse the Quinoa Thoroughly
Quinoa has a natural coating called saponin that can cause a bitter taste if not rinsed properly. Therefore, it is essential to rinse quinoa thoroughly using a fine-mesh sieve before cooking it. Rinsing also removes any debris or dirt that may be present.
Tip #2: Cook the Quinoa in Chicken Broth
For an extra flavor boost, cook your quinoa in chicken broth instead of water. The broth adds a savory depth of flavor that complements the bright freshness of the other ingredients.
Tip #3: Use Fresh Herbs and Vegetables
Fresh ingredients are key to making a delicious quinoa tabbouleh. When selecting your herbs and vegetables, choose ones that are brightly colored with no signs of wilting or discoloration. This will ensure a crisp texture and full flavor in every bite.
Tip #4: Dressing is Key
The dressing is what ties all the ingredients together in this recipe. Make sure to whisk your olive oil and lemon juice together well, then season with salt and pepper to taste. A proper balance of acidity, sweetness, and saltiness is what makes this dish so flavorful.
Tip #5: Chill before Serving
Once you’ve mixed all the ingredients together, let the tabbouleh chill in the fridge for at least 30 minutes before serving. This allows all the flavors to meld together and creates a refreshing chilled salad that’s perfect for hot summer days.
In conclusion, these tips for perfect results will help take your quinoa tabbouleh from good to great. Don’t be afraid to experiment with different fresh herbs or vegetables, or try enhancing the flavors with other spices or dressings!
Bottom Line
In conclusion, the Quinoa Tabbouleh recipe by Aarti Sequeira is a must-try for all food enthusiasts. With its unique blend of Indian and Middle Eastern flavors, it is a perfect representation of Sequeira’s culinary creativity. The quinoa tabbouleh will appeal to health-conscious individuals who are looking for vegetarian and gluten-free options.
The recipe is easy to follow, and it can be customized with variations or substitutions to suit individual preferences. The ingredients are readily available in most grocery stores, making it an effortless addition to any dinner table.
In addition, this quinoa tabbouleh is versatile enough to be paired with other dishes such as seafood, chicken, or even grilled veggies. It can also be enjoyed as a standalone dish or as an appetizer for gatherings and parties.
Overall, the quinoa tabbouleh recipe is a beautifully written cookbook weaving Indian and Middle Eastern recipes that will leave you craving for more. Whether you are a seasoned chef or a beginner cook, this recipe will undoubtedly impress your taste buds. Give it a try, and you’ll thank me later!
Quinoa Tabbouleh by Aarti Sequeira Recipe
Ingredients
- 1/2 cup quinoa, rinsed (red or white)
- 1/2 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground nutmeg, I used less about 1/4 t
- 3 bunches fresh flat-leaf parsley, finely chopped (about 4 cups)
- 1/2 cup finely chopped fresh mint leaves
- 1 pint cherry tomatoes, quartered
- 1 English cucumber, diced
- 2 roasted red peppers, slices finely chopped
Instructions
- *Aarti's Note: I chop the parsley and the mint by hand. You can use a food processor if you like, but I find it doesn't chop the leaves as uniformly, and has a tendency to turn them into a wet puree rather than tiny, crunchy little bites.
- Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. I use Recipe #16399.
- After toasting, pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.
- Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
- Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!).
- Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.