Shortcut Quinoa Tabbouleh – Firstly, what is Tabbouleh? Real Tabbouleh is purely Lebanese in origin. You’ll find all sorts of recipes with the name Tabbouleh that probably are very far from what it’s supposed to be. Since I’m trying to reduce my grain consumption, burghul (cracked wheat) is out, but quinoa is a great alternative. I was in a hurry and had an idea. Turns out Jimmie and I love what I whipped up! My Shortcut Tabbouleh is a quick, easy, and refreshing salad on a hot summer day!
Secondly, what is Quinoa? “Quinoa is a species of the goosefoot genus, a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach, and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal
In their natural state, the seeds have a coating of bitter-tasting saponins,” (https://en.wikipedia.org/wiki/Quinoa). Most quinoa sold in the US has this coating already removed. If you’re cooking the quinoa in liquid, an extra rinse of the seeds in a fine mesh strainer under cold running water for a few minutes won’t hurt. If you’re toasting them, don’t rinse them.
Shortcut Quinoa Tabbouleh
Created by Melissa Woolard | Culinary Craftiness
- 1 cup rinsed quinoa
- 2 cups water
- 3 cucumbers
- 2 pints grape tomatoes
- Italian Dressing
- Place quinoa in a fine mesh strainer and rinse under cold running water, if desired. Pour 2 cups water and rinsed quinoa into a saucepan, bring to a boil over high heat then reduce to a simmer. Cover with lid and cook for about 15 minutes or until all the water is absorbed.
- Meanwhile, cut cucumbers in half and scrape seeds out with a spoon. Cut each half in half and chop into 1" bite-sized pieces. Cut grape tomatoes in half.
- Remove quinoa from heat, take off lid, and let cool.
- Mix the cooled quinoa, cukes, and tomatoes in a large bowl. Add about 1/2 cup of Italian dressing (more or less to taste). Refrigerate for several hours until chilled through. Store in fridge in a lidded container.
Furthermore, here’s the recipe for my Healthier Homemade Italian Dressing.