QUINOA RECIPE DINNER RECIPES

Name: Quinoa Tabbouleh
Yield: Makes 6 servings
Ingredients: 1 cup quinoa, rinsed well; 1/2 teaspoon kosher salt plus more; 2 tablespoon fresh lemon juice; 1 garlic clove, minced; 1/2 cup extra-virgin olive oil; Freshly ground black pepper; 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces; 1 pint cherry tomatoes, halved; 2/3 cup chopped flat-leaf parsley; 1/2 cup chopped fresh mint; 2 scallions, thinly sliced

QUINOA TABBOULEH RECIPE | EPICURIOUS

Quinoa Tabbouleh Recipe | Epicurious image

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Provided by The Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Steps:

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

HERBED QUINOA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Herbed Quinoa Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories side-dish

Total Time 23 minutes

Prep Time 8 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 391 calorie, FatContent 18 grams, SaturatedFatContent 3 grams, CholesterolContent 0 milligrams, SodiumContent 176 milligrams, CarbohydrateContent 46 grams, FiberContent 5 grams, ProteinContent 13 grams, SugarContent 1 grams

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