Quinoa Tabbouleh SaladExtract from Thrive Energy Cookbook • By Brendan Brazier • Published by Perseus Books Group
Thrive Energy Cookbook
A gluten-free twist on a traditional recipe, with loads more nutrients. Traditional tabbouleh is made with couscous, which is standard wheat. Quinoa contains about 20 percent more protein, is gluten-free, and is considerably easier to digest than wheat. serves 2 or 3
• Look for Mediterranean red pepper paste in Middle Eastern supermarkets or in the foreign food aisle at the grocery store.
© 2023 Brendan Brazier / Perseus Books Group · Reproduced with permission.
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You Will Need
Heat a medium saucepan over medium-high heat and drizzle the bottom with some of the virgin coconut oil. Add the quinoa; toast, stirring frequently, for 1 to 2 minutes or until dry. Add the water and bring to a boil. Reduce heat to the lowest setting, cover, and cook for 15 minutes. Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork, transfer to a large bowl, and let cool.
Meanwhile, heat another medium saucepan over medium-high heat. Add the remaining coconut oil and the onions. Cook, stirring frequently, until the onions are translucent, 3 to 4 minutes. Add the cumin, coriander, red pepper flakes, tomato paste, and red pepper paste. Cook, stirring, for another 3 to 4 minutes. Let cool.
Add the paste mixture to the quinoa and toss gently until fully incorporated. Add the tomatoes, green onions, mint, parsley, lemon juice, pomegranate molasses, and grapeseed oil. Toss gently. Season with salt and pepper to taste and garnish with lemon wedge