Pistachio and Quinoa Tabbouli Gluten Free
Elevate your salad game with this vibrant Pistachio and Quinoa Tabbouli, a naturally gluten-free twist on the Middle Eastern classic. Packed with protein-rich quinoa, toasted pistachios, and a refreshing medley of parsley, mint, cherry tomatoes, and cucumber, this recipe offers a harmonious blend of textures and flavors. A zesty lemon-garlic dressing ties it all together, providing a bright and tangy finish. Perfect as a healthy main or a colorful side dish, this quick and easy recipe is ready in just 35 minutes. Whether served fresh or chilled, it’s a wholesome, plant-based dish that’s guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 0.5 cup Pistachios (unsalted, shelled)
- 1 cup Fresh parsley (finely chopped)
- 0.5 cup Fresh mint leaves (finely chopped)
- 1 cup Cherry tomatoes (diced)
- 1 cup Cucumber (diced, about 1 medium cucumber)
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 clove Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Rinse the quinoa thoroughly under cold water in a fine-mesh sieve to remove its natural bitterness.
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12-15 minutes or until the quinoa is tender and the water is absorbed.
Once cooked, fluff the quinoa with a fork and set it aside to cool to room temperature.
While the quinoa cools, prepare the other ingredients. Chop the parsley, mint, cherry tomatoes, and cucumber, and set them aside.
Toast the pistachios in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and roughly chop them.
In a large mixing bowl, combine the cooled quinoa, parsley, mint, cherry tomatoes, cucumber, and pistachios.
In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the quinoa mixture and toss gently to combine. Ensure everything is evenly coated with the dressing.
Taste and adjust seasoning with additional salt or lemon juice, if needed.
Serve immediately as a fresh salad or chilled as a side dish. Enjoy!
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2569 mg | 112% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 15.9 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 4336 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
