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Cut broccoli florets off of broccoli head. Place in food processor and process until minced. In a small bowl combine garlic and lemon juice.

Slowly whisk in olive oil. Season with salt/pep. Combine quinoa, broccoli,, red onion and cucumber. Add dressing, a little at a time, until you have the dressing amount you want (I used all of it). 1 cup broccoli 1½ cups cooked quinoa 3 tablespoons olive oil, more as needed 3 tablespoons fresh lemon juice, more as needed ¼ teaspoon chili.

Food Babe’s Broccoli Quinoa Tabbouleh 1½ cups cooked quinoa 3 tablespoons olive oil, more as needed 3 tablespoons fresh lemon juice, more as needed ¼ teaspoon chili powder Sea salt and pepper, to taste ¼ cup pumpkin seeds Instructions Place the broccoli in a food processor and pulse until a rice like consistency has formed. Combine all ingredients in a larger bowl (quinoa, broccoli, chickpeas, red onion, chopped mint leaves). Then dress it with the tahini sauce and salt to taste.

Broccoli Tabbouleh 1 cup bulgur 1 head broccoli, chopped into bite-size florets 1 teaspoon ground coriander 1/4 cup sherry vinegar 4 plum. Ingredients 100 gm (½ cup) quinoa 750 gm broccoli, trimmed 1 Lebanese cucumber, finely chopped ½ preserved lemon, finely chopped 60 gm sunflower seeds 1 leek, thinly. Broccoli Tabbouleh ditches the bulgur in favor of finely chopped broccoli. This summer tabbouleh also utilizes fresh sweet corn, crunchy pepitas and creamy goat cheese! As well, a creamy hummus based dressing is substituted for the the traditional blend of olive oil and lemon juice.

The result is a tabbouleh that will blow your mind!Preparation. 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.

Preparation Bring a small pot of water to a boil and add the quinoa. Cook for 15 minutes, until the quinoa is tender and the Using the coarse holes of a box grater, shred the broccoli florets. (If you are feeling patient, you can peel. Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.

To make the.

List of related literature:

WHY THIS RECIPE WORKS: With its hearty flavor, chewy texture, and complete protein properties, quinoa has increasingly become a popular side dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the quinoa, reduce the heat to low, and simmer until the quinoa is fluffy but still slightly crunchy, 15 to 20 minutes.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Add the quinoa, stir to combine, and heat through for 2–3 minutes.

“Honestly Healthy: Eat with your body in mind, the alkaline way” by Natasha Corrett, Vicki Edgson, Lisa Linder
from Honestly Healthy: Eat with your body in mind, the alkaline way
by Natasha Corrett, Vicki Edgson, Lisa Linder
Jacqui Small LLP, 2013

Reduce the heat, cover, and simmer over low heat until the quinoa is tender and the water is absorbed, about 15 to 20 minutes.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

My recommendation is to start experimenting with quinoa, because I consider it one of the most accessible of all whole grains, and because it’s so easy to cook.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

In theory quinoa has an appealingly nutty flavor and a crunchy texture; in practice it often turns into a mushy mess with washed-out flavor and an underlying bitterness.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Place the quinoa in a medium saucepan and warm over medium heat for about 3 minutes, stirring occasionally.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

4 When the quinoa is ready, add the sesame oil and scallion greens, fluff with a fork, and taste and adjust the seasoning.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

I use it in recipes for couscous (in place of couscous), tabbouleh, or just about any other grain.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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68 comments

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  • Hi Dani.
    Today I tried your tabbouleh.
    It came out perfect but was bit bitter.i really like to know what brand quinoa do you use for all quinoa recipes.

  • Cracked wheet is more healthier and more delicious taste for tabouli. And it needs more parcely than ur recepie and they never use garbanzo beans in tabouli..

  • Looks great but way too much fat & salt. ( olive oil, Feta Cheese) I will substitute with Nutritional Yeast & Tamari with NO oil. Thanks!!

  • I loved this recipe. The vegetables I used were tomatoes, cucumber and radish. The next day I added cumin and it was really delicious. Unfortunately, not one other person in my family of 5 enjoyed it with me.

  • You cannot call it Tabouli.. it is an authentic Lebanese dish and has cultural basis.. Tabouli is made with lots of parsley..no cheese no cucumber..

  • I don’t know where you get this recipe from but it is totally wrong if you are not from this culture please do not try to duplicate Tabouli, it can not be duplicated by using Quinoa.

  • Dani, thank you sooo much for this recipe! I made it for dinner last night and my husband and I were over the roof, it was sooo delicious! We both had seconds and could easily have had thirds �� It’s so flavourful and I didn’t regret buying the feta in block form, best advice ever! My husband made me promise to make this a staple in our house and I can’t wait to make it again. I have made several of your recipes and they’re always a hit. Thank you!!!!!!

  • Erbs! Wtf!

    They are called ‘ herbs ‘!
    If you are speaking English, then please pronounce correctly!

    ( with the emphasis on the ‘ h ‘ )

  • As some others said, it is a nice quinoa salad with a mediterranean twist rather than tabouli. It needs much more parsley, a LOT less grain, and lose the cucumber, garlic and the cheese.

  • Chef John, I would love to see your take on sweet pine nut cream! It is delicious, I have never eaten anything like it before I went to the Theo restaurant in Campinas. There is ice cream, a very light ant thin crust, chocolate and the exquisite pine nut cream, with powdered sugar. Here is a photo of this dessert, I think it is the fourth one on the right: http://www.theomedeiros.com.br/cardapio
    Please have a try on this one!

  • Lovely salad. That’s on the menu! BUT, you cannot have too many avocados. It is not possible. Imagine:

    Jamie: Oh my, there are too many avocado slices on the salad!
    Jim: No bother…. [nosh, scarf, gobble, munch] There, how’s that?
    Jamie: Looking good! But… hey, what happened to all the avocados?
    Jim: [burp] Got a bit carried away, I suppose.
    Jamie: I guess the one thing worse than too much avocado is no avocado at all!
    Jim: [burp] Didn’t Oscar Wilde say that?

    THE END

  • Quinoa����!!!!!

    if you say it right it sounds like a word Beanie and Butthead would use of a noise Bruce Lee would make just before he whooped somebody ass������

  • Looks amazing!! I will try it!

    In my opinion, I think you should change the name of the recipe. The Tabouli is originally made with tomatoes and parsley and another grain( other seasoning also)
    I know that you are inspired by a Mediterranean dish. Being Arab; for me it is more like an Arab salad (cucumber, tomato, lemon, salt and olive oil..) than it is Tabouli

  • Jamie I really wish you’d post a link to the actual WRITTEN recipe!! It’s very hard to stop and start a vid in the kitchen to get the ingredients down. It’s also impossible to search and find these recipes on your site. Trust me, I’ve tried!! Please Start posting those links!!

  • it will take too long to wash my hands to toss the salad with hands diving in, why not just use utensils?
    might try this quinoa salad

  • So proud of you to be eating more plant based Jamie, you are awesome! Looks delicious, you look healthier, happier and more aware/alert lol. Please consider going Vegan all the way for the earth and animals!!!

  • Did anyone see them washing their hands before sticking them in the food?
    Filthy and unhygienic food to spread Norovirus should be banned.
    What is wrong with using polythene gloves?

  • When Jamie says “ground coriander”, did he mean the leaves or seeds? Please, answer! He uses that in so may videos, but I’m never sure what it is, because said “ground coriander” has the colour of the seeds… So, PLEASE, help!:)

  • I didn’t like the part with putting your hands in the salad the food looks awesome but it’s a turn off when some puts there hands in it…. sorry

  • There is so much chilli in the recipes since 2010…I don´t get it…chilli everywhere (btw I like chilli, just not in every dish)

  • Thanks Jamie!! Tastes amazing!! Truly fulfilling!:)

    https://scontent-lhr3-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/12360275_10153901071745984_2019553779142733994_n.jpg?oh=30d029155615ccc57dfda705d7b696d8&oe=570C5390

  • If it doesn’t have Bulgar wheat it’s not Tabbouleh, it’s something else.

    Just like a traditional Peruvian ‘Atamalada’ (quinoa stew) can’t be made with Bulgar wheat, so can’t Tabbouleh (Bulgar salad) be made with Quinoa.
    Just call it a ‘Green Quinoa Salad’.

  • Thank you so much for making this dish and the video, I am trying to eat healthier and this is a recipe I can start with so thanks.

  • Doesn’t look good, but probably tastes really good ^^
    I always liked pomegranates and I was really surprised when he used it in a 50/50 ratio when he made the sauce.

    The look could be less white and more colourful:)

  • I’m wondering if the cayenne pepper we get here in South Africa is a little hotter then yours because even a tiny pinch in my food tends to throw the whole thing off balance on the heat spectrum. Don’t get me wrong I love spicy food. Just that I find I have to be quite light with my cayenne if I just want to lift the flavours.

  • Thank you for all the information you provide. This is great since I’m just learning to cook plant based and healthier and your videos are so educational on every step of the cooking and the background on the ingredients are so helpful!

  • I got so fed up with NA typical restaurant served garden salad, great recipe.Beautiful garnish for the salad and should taste good.

  • I was disappointed that you did not add some bulgur in that salad called Quinoa Tabbouleh salad. I was waiting to see that step. Anyway I plan to do my own version with bulgur and quinoa. It won’t hurt to get both. Very good and clear explanation of your video. I saved it among my bookmarks. Thank you.

  • JAMIE! I love your recipes and your raw passion for food!
    Request: Recipes using pearl barley! Options incorporating seafood and options for vegans?
    Love from Australia!

    Ps i tried cooking salmon by slicing it first like i saw in your video AMAZEBALLS!

  • I like it but it doesn’t necessarily use local veggies. Jamie can you make a salad out of local seasonal veggies and perhaps fruit?

  • +1 I love it. Thank you for sharing these great healhy recipes! I’m french and you speak with an easy way to understand, not too fast. Thank you again!

  • i made it with some adjustments (sorry for killing the word) to the things i had around and it was a great great success! even my dad was pleasantly surprised and he is not about more complicated combinations! much love from greece

  • Hi Dani.. just subscribed to your channel.. tried three recipes so far and they were delicious! I want to try this one just one question, will it stay fresh for a few days refrigerated after adding the dressing?

  • Interesting method that you use to make quinoa. I make mine like rice where all the water is adsorbed. Comes out perfect all the time. Quinoa is so underrated.

  • Real extra-virgin olive oil is not golden in color. Stop buying fake shit. Extra-virgin means the first, (earliest), harvest of olives when they are still green and produce less oil. That’s why it’s usually green tinted in color and has a much stronger flavor profile than regular olive oil. Most shit is just falsely labeled and bottled mixed blends with perfumes added to make it smell stronger in some cases.

  • 5:35 lol until we determine its perfect.. whatever that means. Chefs voice inflection and send of humor is great �� not to mention the fabulous culinary skillz

  • Hey Chef can you please share the make and model of that spider you used to transfer the herbs to the ice bath? I am particular about my utensils and that looks like its light and fast.

  • The herbs should not be cooked, because they lose their useful ingredients and their taste changes. They are not tabbouleh. With tibouleh we use bulgur, not quinoa and we do not cook it, but we can say that it resembles it.

  • As I went to the famous Sahadi’s import shop in Brooklyn, got me some Tabouleh, got home, started eating it and thought, I wonder how chef John would make this, search and boooom! Here we are!

  • Trying to eat healthy.  My bowels are much happier than they used to be.  Foodtube has been a big help.  Thanks very much to Jamie and everyone else at Foodtube:)

  • I absolutely love this!! I would add chopped tomato, red onion, kalamata olives, and cucumber. And if feeling decadent, feta and grilled chicken or fish to make it a full meal!

  • This looks delicious! Chef John, I just want to say thank you. Your videos truly make my day everytime I watch. I am a big time train commuter and 9-5er in downtown Chicago and as a foodie, your videos always bring a smile to my face after a rough day. Looking forward to more!

  • I love Chef John and this channel but I’m so tired of having salads and green being the most worshipful green ground growing things as Healthy!
    The e-coli deaths here several years ago was traced to Green Healthy Stuff ™. Same with Apple Juice processed by the Healthy Doyens of Odwalla. It’s human food which gives energy, and that is the good of it.

  • Are these times correct if you do rinse the quinoa before cooking? This recipe looks wonderful….can’t wait to try it! And you’re right….I always have quinoa but don’t always have bulgar!

  • Hi Dani, may I request your version of cooking tofu? I did a search and didn’t see a video on tofu from you. I always love new recipes for tofu from my favorite YouTubers

  • I started talking like you without realizing that I was doing it yesterday until someone pointed it out. (By trying to mimick it. I was not impressed.) GET OUT OF MY HEAD.

  • Hello, your recitals are so soothing, as well as informative, I am a great fan.
    I am from the Middle East since it is an Arabic word, may I point out: it is “Taboula” the last vowel is a light “a” not “ee”. If you care to know:).

  • What about risotto Chef? I could use some advice how to put a nice dish together, my first attempt was a disaster cooking it ��, my wife and I love your videos

  • Just made this today but I substituted a little tahini for the olive oil in the dressing. It was delicious! But now I’m curious as to what you use for the dressing since I know you aren’t using oil now either.

  • As a lebanese guy who’s mom made tabouleh regularly while i was a kid, this doesn’t look at all like the tabouleh my mom or grandma makes. I’m sure it’s good but i don’t know if it’s the same.

  • I like many of the recipes that you’ve present, but this is not one that I’m even interested in trying.

    It looks like something that I would not like, therefore I do not like it.

  • Boy, won’t become a favourite side dish at my place. Those herbs would easily cost over $10 around here! And you sure can’t grow them in winter!

  • gorgeous but my god the oil just negated it all// id use about one third of what was used here and lime is so much nicer also than lemon its perfect with mint

  • I’m a new subscriber:)
    I like what you did here.
    As a middle easterner who eats this salad at least twice a week I’d like to recommend you add dry mint and a small pinch of paprika to the quinoa next time, i think you’re going to like it.
    Have a nice day and happy cooking.

  • “Bee of the Sea” really threw me for a loop. TY for explaining it was actually “B of the C”; I was seriously thinking “well, “chicken of the sea” is tuna… but… Bees? Honey…um…. yeah, I got nothing.”

  • Little tip for those that can’t digest raw onions so well. Once cut before adding them to the salat sprinkle first with salt. This makes them way more digestible!

  • Just found you and so happy I did! I wasn’t even trying to go plant based or “healthy/organic but now I am very interested! I love how you explain all the nutritional information about the foods we eat which is extremely important! Thank you for explaining everything and for the great recipes. Can’t wait to try this salad!

  • Your videos are simple, yet very well crafted. The idea of voluntary simplicity resonates throughout this video.
    I never thought of making a quinoa-based tabouleh until I stumbled upon this video. You also encourage the sustenance of local economies through your use of local brands like GoGo Quinoa (I’m from Montreal, so that’s the only quinoa brand I buy).
    All in all, this is the best quinoa video I’ve seen on YouTube thus far! Keep it up!

  • I’m going to be preparing this for my lunch. It looks lonely though, I may have to add chickpeas or lentils… yummy. Thank’s once again for your thoroughness

  • Hello:)
    I am fairly new to your videos and thought it was time to say thank you for what looks to be some yummy recipes!!
    But also, to say thank you for bringing so much knowledge to the table as well!! I appreciate that you take the time to explain things slowly and completely!!
    Today, for instance, I learned parsley isn’t just something to move off your plate but it can be eaten!!
    I’m embarrassed to say that at my age of 62 I didn’t know better!! It was always used as a garnish during the holidays by my mother & grandmother. And the older kids would trick the younger kids into taking big pieces and eating them… not a great memory!!
    I’m looking forward to making this today after I go to the farmers market this afternoon to buy parsley!!

  • Well look who…. The excellent communicator teaching this 40 year researcher a thing or two!! The one negative i see is the olive oil. NOT necessary or healthy. _( I’m an Esselstyn, Greger kinda guy) but other than that… Do your kids and husband realize how fortunate they are??

  • what about the high oxylates in parsley? also, it is said to get rid of the saponins in the quinoa, to soak it. would that harm the texture for the tabouli?

  • I love that you didn’t use mint or cucumbers. It looks delicious ❣I want to try it with eggplant and maybe mushrooms. Also with spinach for the green, and less parsley. It’ll be fun to play around with! Thank you for the recipe!

  • I’d love to see your take on a savory oatmeal bowl. An endless potential combination of ingredients make this one a versatile dish.

  • I’m like Jim in that I like salad but I’m not too keen on a lot of leaves this is definitely the sort of thing I’d like! I’m loving the recipes on here lately a couple of vegan ones and others, like this one, that’re so easily to make vegan:D

  • These collaborations with other YouTubers always seem so forced.. Doesn’t really seem like Jamie wants to do it?

    I prefer ones with just Jamie to be honest! Not that I don’t like the collaborators:)

  • tabbouleh is a family dish. When growing up, (my father was Syrian) and made this dish but without a grain. It is great on a hot
    summer day. We ate ours with scooping it up in a lettuce leaf. When i decide to make mine I would probably eat the tabbouleh with a kale leaf.
    Very refreshing dish. Thank you for the recipe, sharon california

  • Great presentation and detailed info of all the ingredients!
    Question: I’m thinking of going vegan raw, but where can we get a good source of calcium for our bones?
    Thanks!