Quinoa Tabbouleh Salad

A lemony Middle Eastern salad that uses quinoa instead of traditional bulgur to put a twist on a classic. Quinoa Tabbouleh Salad is a great picnic or BBQ side dish that gives you a boost of protein with the quinoa and a bite of freshness with the mint and parsley.

Quinoa Tabbouleh Salad Recipe

Over the next week I am going to put out some Memorial Day weekend inspiration! Many of us will be barbecuing over the weekend and you shouldn’t neglect your side dishes people. Especially when they are this easy.

Quinoa Tabbouleh Salad

Quinoa is a grain that is very rich in protein and one of the healthier options when it comes to grains. It makes great cold salads like this Quinoa Tabbouleh Salad or could be used in place of white rice in a hot dish. If you think quinoa is bitter than you probably aren’t rinsing it well enough before you cook it. You have to rinse your quinoa and then cook it to get that taste away. Also quinoa will take on any flavor you give it! In this case a lemony herb dressing covers the quinoa to make this healthy side dish or even lunch.

Here is the first of my Memorial Day Weekend Party Ideas!

What makes this Quinoa Tabbouleh Salad even better is the fact that you can make it a head of time. Either put the dressing on before you serve it or you can dress it up to one day in advance, any longer and it will loose it’s texture.

Quinoa Tabbouleh Saladย 

What you need (Serves 6-8):

Ingredients

  • 1 cup of rinsed and cooked quinoa according to package, cooled
  • 1 1/2 cups of cherry tomatoes halved or quartered
  • 1 hot house or Persian cucumber, seeded, unpeeled, and diced small
  • 2 scallions (aka green onions), white and green parts, thinly sliced
  • 1/2 cup of chopped fresh mint leaves
  • 1/2 cup of chopped fresh flat-leaf parsley leaves
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon ground black pepper

What to do:

  1. Cook quinoa according to package, don’t forget to rinse. *If the quinoa is cooked and there is excess water in the pot drain it. Once the quinoa is cooked and slightly cooled add the lemon juice, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
  2. While quinoa is cooking prepare your vegetables into small uniform cuts: tomatoes and cucumber. Next, chop your herbs.
  3. In a large bowl combine scallions, mint, parsley, cucumber, and tomatoes. Season with salt and pepper to taste.
  4. Add the quinoa into the large bowl and mix well. Can be made up to one day in advance. You can also leave the oil and lemon juice off until right before serving if making a few days in advance. Serve at room temperature or refrigerate and serve cold.

Quinoa Tabbouleh Salad Recipe

Enjoy your Quinoa Tabbouleh Salad!

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Quinoa and Chicken Enchilada Bake

Quinoa Enchilada Casserole:

quinoa enchilada

A healthier version of an Enchilada, skip the tortilla, and packed with the healthy nutrients you need from the quinoa and black bean!!

I found this recipe on Pinterest, occasionally I will search for recipe inspiration when I start to get sick of the same old thing. Although in this recipe I added chicken for extra protein it is far from a boring chicken dish. Every bite is packed with big flavor from the enchilada sauce, cilantro, and cheesy goodness!

The quinoa is a grain that you might not be too familiar with but is packed with fiber and protein. The quinoa takes place of the tortilla from the quinoa enchiladaenchiladas and you don’t have to roll anything simply mix it all in a bowl and then you can bake it in the oven. I also love this recipe because you can make it in advance and leave it in the refrigerator before you finish it off in the oven to bake all the cheese and let the flavors come together.

Here’s What you Need:

  • 2 cups of roasted chicken thighs shredded
  • 1 cup of cooked quinoa according to package
  • 1 (10 ounce ) can Mild Enchilada Sauce
  • 1 (4.5 ounce) can chopped green chiles, drained
  • 1/2 cup of canned corn drained and rinsed
  • 1/2 cup of black beans drained and rinsed
  • 2 heaping tablespoons chopped cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2 cup of shredded Mexican cheese blend plus a little Mozzarella cheese
  • Additional cheese for topping
  • 1 avocado cubed for garnish

What to do:

  1. Cook the quinoa according to package 1 cup of quinoa in 2 cup of water, according to package (should yield 2 cups). Preheat oven to 400 degrees. Roast chicken thighs with olive oil, salt and pepper for 20 minutes or until cooked through. Set aside and shred when cool.
  2. If baking the casserole right away Preheat oven to 375, if not wait until your ready to eat. Coat a 8×8 baking dish with non-stick spray
  3. Assemble mixture in a large bowl: chicken, quinoa, enchilada sauce, green chiles, corn, black beans, cumin, chili powder, cilantro, and stir in half a cup of shredded cheese.
    quinoa enchilada
  4. quinoa enchilada Spread quinoa mixture into baking dish and top with remaining cheese. Bake in oven for 15-25 minutes until cheese has melted and it is slightly browned.
    quinoa enchilada
  5. Serve with a tablespoon ofย  chopped avocado.

This dish makes great leftovers! Yum! It make a lot and I was eating it all week!

Quinoa and Chicken Enchilada Recipe is courtesy of Damn Delicious. Check this blog out.

Enjoy this hearty dish!

-Hunter