Summer is almost here and I’m looking forward to the weather! That said, I’ve been craving salads lately and one of my favorite salads is Quinoa Tabbouleh Salad. Tabbouleh is a staple salad in Israeli cuisine that I had the pleasure of enjoying when I visited Israel years ago. Traditionally it’s made with bulgur but this time I substituted the bulgur for quinoa, It’s a gluten-free version that’s packed with nutrients and protein too. Cucumber, parsley, tomato, green onions, and quinoa are tossed together with a simple dressing of olive oil, lemon juice and garlic for a light, refreshing salad…
Quinoa makes for a great gluten-free substitute in dishes calling for bulgur, barley, and even couscous. But you don’t have to be gluten-free to enjoy this! Quinoa is a nutritious ingredient that I’ve been incorporating more into my dishes. It’s a great source of protein, rich in fiber, and full of calcium, potassium, magnesium, zinc, and other minerals. If you haven’t tried quinoa yet or perhaps want to give it another try, I highly recommend it! It is also so easy to prepare in the Instant Pot… maybe it’s too easy!Print
- 1 cup uncooked quinoa
- 1 cup chicken broth or water
- 1 1/2 cups diced English cucumber
- 1 cup chopped fresh parsley
- 1 cup diced tomato
- 1/4 cup chopped green onions
- 1/4 cup fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 garlic cloves, minced
- Plug in the IP with insert set in place.
- Rinse the quinoa in a fine-mesh sieve. Transfer to IP.
- Press SAUTE on the IP.
- Toast quinoa in IP for 3-5 minutes.
- Add water or chicken broth.Secure the lid of the IP and ensure the valve is set to SEALING.
- Press MANUAL and adjust the time to 1 minute on HIGH pressure.
- The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
- Once at pressure, the display will reflect 1 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
- When the IP beeps after pressure cooking for 1 minute, allow your IP to naturally release pressure for completely – allow 15 minutes or so for this to complete. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
- Transfer quinoa to a large bowl and allow to cool completely.
- When quinoa has cooled completely. add cucumber and remaining ingredients to quinoa; toss well. Cover and chill at least 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Keywords: Quinoa Tabbouleh Salad, sprouted quinoa recipes
What is Quinoa?
Quinoa is often called a grain, but it’s technically a seed. Originally from South America, it’s a powerhouse of nutrients.
High in protein, rich in vitamins, and gluten-free, quinoa is your go-to ingredient for a healthy lifestyle. Imagine a tiny seed carrying all the amino acids you need!
There are various types, including white, black, and red quinoa. Each has its own unique texture and flavor.
What is Tabbouleh Salad?
Originating from the Middle East, Tabbouleh is primarily made from bulgur wheat, parsley, mint, tomatoes, and seasonings.
Tabbouleh is a Lebanese specialty but is enjoyed across the Middle East and beyond. The original recipe was more about herbs than grains.
Parsley, mint, tomatoes, and bulgur wheat are the primary ingredients. A dressing of olive oil and lemon juice is generally used.
Tips for the Perfect Quinoa Tabbouleh Salad
- Use fresh ingredients.
- Don’t overcook the quinoa.
- Adjust seasonings to taste.
Storage and Serving Suggestions
Store in an airtight container and refrigerate. Best consumed within 3 days.
Substitute any animal products with plant-based alternatives.
Consider adding nuts or seeds.
Common Mistakes to Avoid
- Overcooking quinoa
- Using stale herbs
Frequently Asked Questions About Quinoa Tabbouleh Salad
- Can I use any type of quinoa?
Yes, any variety works, but each has its unique flavor and texture.
- Is this salad gluten-free?
Absolutely, quinoa is gluten-free.
- How long can I store this salad?
Up to 3 days in the fridge.
- Can I add other vegetables?
Yes, feel free to customize.
- Is this recipe vegan?
It can easily be made vegan by skipping any animal-based add-ons.