Por
Master Receita Solta
"This reinterpretation of the traditional Arab tabbouleh replaces bulgur wheat with loose cooked quinoa, combined with diced tomatoes, cucumber, red onion, and plenty of parsley with lemon. It is worth preparing because it is a nutritious, gluten-free, and refreshing salad for hot days."
- Cook the quinoa over low heat for 15 minutes until the water dries and let it rest covered for 5 minutes. - Wait for the quinoa to cool completely before mixing with the fresh vegetables so as not to wilt the herbs and cucumber. - Chop the parsley, tomato, and onion into small, regular pieces to ensure harmony in every bite.
In a pan, place the quinoa and water. Cook over medium heat until boiling.
Reduce the heat, cover, and cook for about 15 minutes or until the water is absorbed.
Turn off the heat and let the quinoa rest covered for 5 minutes.
Meanwhile, in a large bowl, mix the tomato, cucumber, red onion, and parsley.
Add the cooked and cooled quinoa to the bowl with the vegetables.
Drizzle with lemon juice and olive oil.
Season with salt and pepper to taste.
Mix all ingredients well so they absorb the seasonings.
Let the salad rest in the refrigerator for at least 30 minutes before serving.
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- Tabbouleh with avocado: add cubes of firm avocado when serving to provide creaminess and good fats. - Tabbouleh with pomegranate: add fresh pomegranate seeds to provide citrus explosions and crunchy texture. - Toque picante: add half a chopped seedless dedo-de-moça pepper to the olive oil and lemon dressing.
- Quinoa grains: can be replaced by traditional bulgur wheat hydrated in warm water. - Chopped parsley: combine in equal parts with finely chopped fresh mint leaves for greater freshness. - Red onion: use finely chopped white onion or sliced green onions for a milder flavor.
Store the tabbouleh in a closed plastic or glass container in the refrigerator for up to 3 days. As tomato releases liquids over time, give a light drain before serving leftovers.
The ready-made tabbouleh with fresh vegetables cannot be frozen, as the cucumber and tomato lose their physical structure and turn into water. You can freeze just the plain cooked quinoa for up to 90 days.
Serve with fresh romaine lettuce leaves to use as edible cups, baked kibbeh, and traditional hummus. Pairs perfectly with roasted meats and light grilled fish.
Cook in a ratio of 1 cup of quinoa to 2 of water; when the water dries up, turn off the heat and gently fluff the grains with a fork.
Yes, in authentic Lebanese tabbouleh, parsley is the absolute protagonist of the salad, while the cereal enters in a smaller quantity.
Yes, the quinoa tabbouleh becomes even more aromatic after a few hours of marinating under refrigeration absorbing the juices.
Yes, quinoa is a naturally gluten-free pseudocereal, being a safe option for people with wheat intolerance.
Descubra a nossa releitura da salada Fattoush, uma explosão de frescor e textura em 20 minutos. Vegetais crocantes, chips de pita saborosos e um molho de romã irresistível fazem desta receita a pedida ideal para refeições rápidas e nutritivas.
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