Quinoa Tabouli Salad Recipe | Clean & Delicious
Spring is in the air and outdoor meals are on my brain, so I’ve partnered with @PureLeafIcedTea to bring you this Quinoa Tabouli Salad w/ Garbanzo Beans + Feta Cheese. The simple, fresh flavors and whole ingredients in the salad pair perfectly with a real brewed unsweetened iced tea! #RealBrewedRecipes
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Quinoa Tabouli Salad with Feta & Garbanzo Beans
Yield: 4-6 Servings
Ingredients:
2 cups cooked quinoa
½ cup chopped scallions
¼ cup fresh chopped mint
½ cup fresh chopped parsley
1 cup Persian cucumbers, chopped
1 cup garbanzo beans
2 cloves of minced garlic
¼ cup fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
1 large tomato, diced
2 oz crumbled feta cheese
Salt and pepper to taste
Process:
Combine quinoa, scallions, mint, parsley, cucumbers, and garbanzo beans in a large bowl.
In a separate bowl, (I like to use a spouted Pyrex cup) whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper and then pour over the quinoa mixture, combine well.
Gently toss in the tomato and feta cheese. Enjoy!
Storage Tip: Keeping fresh herbs rolled in a damp paper towel and sealed in a plastic bag in the fridge will keep it fresh for almost 2 weeks.
Tabbouleh Salad With Feta Cheese Recipe
This low carb salad is a take on a traditional tabbouleh.
Using cauliflower rice in place of bulgar wheat, this recipe also uses rich and tangy sun-dried tomatoes in place of regular tomatoes for an added depth of flavor.
Topped with salty feta cheese and complemented with the crunch of sunflower seeds, this makes a great low carb vegetarian main for 2 or as a side dish to share.
Recipe source:
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Tabbouleh Salad With Feta Cheese Recipe
Ingredients
Feta Cheese
Sundried Tomatoes
Parsley
Extra Virgin Olive Oil
Scallions
Cucumbers
Sunflower Seeds
Fresh Peppermint
Cauliflower
Coriander
Dried Parsley
Dried Cilantro
Lemon Juice
Salt
Black Pepper
Instructions
1. Grate the cauliflower to form a ‘rice’ and add to a large saucepan with 1 tablespoon of water over a low/medium heat. Heat through until all the water has been absorbed.
2. Transfer to a mixing bowl and leave to cool completely.
3. While the cauliflower cools, finely dice the cucumber and slice the scallions.
4. Add the cucumber, scallions, coriander and lemon juice to the cauliflower. Season well and toss to combine.
5. Finely chop the mint and parsley and add to the mixing bowl. Pour over the olive oil and toss to combine.
6. Chop the tomatoes and add to the mixing bowl, stirring through.
7. To serve, crumble the feta over the salad and sprinkle with sunflower seeds and extra mint.
Braised Fennel & Bulgur Salad recipe
For the full written recipe follow this link:
This makes a simple, healthy vegetarian main, or a side to fish or chicken. For a vegan version, leave out the feta. Braising fennel this way reduces its pungent aniseed flavour and brings out its sweetness. If you want a lighter salad leave out the bulgur and serve the fennel on a bed of salad leaves, tossed with orange segments, black olives and peppery olive oil.
Browse our organic vegetables:
Roasted Beetroot Salad with Feta Cheese and Walnuts
A healthy beetroot salad with a sweet and salty flavour. The dressing is made with honey and vinegar complimenting with the saltiness of the feta cheese. Beetroots are first peeled then roasted so you can that nice caramelisation on the outside. I find this better than peeling after. It is advisable to wear gloves when handling beetroots, as the juice will stain your hands, and that can last most of the day. For me personally that doesn’t bother me.
I used my home-grown beetroots, which were so easy to grow from seeds, no chemicals, no sprays, all one hundred percent organic goodness. I don’t have a large vege garden, but do enjoy growing a few veges for the fun of it. I find it so rewarding, and exciting to see what one seed can bring you. I do encourage everyone to try it. Even in pots, if you live in an apartment.
This is a very healthy salad, it’s delicious, and can be consumed as a complete meal. Enjoy my roasted beetroot salad with rocket, cheese and walnuts.
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Layered Jar Salads with Bulgur Wheat ???? Easy and Healthy Meal Prep Technique | 4 DIFFERENT RECIPES
Ready for a refreshing twist on your regular meal prep? Today, we're unveiling 4 exceptional jar salad recipes, all starring the nutritious and delightful bulgur grain! Perfect for those looking to add some variety to their meals or simply to explore the flavorful world of bulgur-based dishes. Dive in, savor the taste, and rejoice in how easy and delicious healthy eating can be!
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BULGUR IN THE JAR
Bulgur and Yogurt Salad
10 small köfte, cooked, you can find the recipe here,
3 tablespoons of strained yogurt
2 roasted eggplants, chunked
2 roasted red bell peppers, chunked
2 pickled cucumbers, chunked
3 tablespoons of olive oil
½ lemon’s juice
1 sprig of fresh thyme
1 pinch of red pepper flakes
½ cup of bulgur
1 pinch of salt
150 ml boiling water
• Mix the bulgur with salt and boiling water and cover. Let it rest for 1-2 hours. Rest them overnight if using cold water.
• Place the yogurt in the bottom of the jar. Then, layer the eggplant and red bell peppers. Add the bulgur, pickled cucumbers, meatballs and close the lid of the jar. You can store it in the refrigerator this way.
• Pour the lemon juice, olive oil, mix well and sprinkle thyme leaves and red pepper flakes before eating the salad.
Bulgur and Bean Salad
1 cup red beans, boiled
½ cup of canned corn
½ avocado, thinly sliced
½ bunch of cilantro or parsley, leaves picked
2 tablespoons of sesame
½ lemon
3 sprigs of fresh mint, leaves picked
1 teaspoon of black pepper
½ cup fine bulgur
1 pinch of salt
150 ml boiling water
• Mix the bulgur with salt and boiling water and cover. Let it rest for 1-2 hours. Rest them overnight if using cold water.
• Place boiled red beans, corn grains, coriander, the bulgur, avocado, mint leaves, sesame seeds, black pepper and lemon in the jar and keep them in the refrigerator.
• Before you eat, pour the lemon juice, olive oil, close the lid of the jar and shake it well. Your takeaway avocado salad is ready to eat.
Bulgur and Tomato Salad
7-8 cherry tomatoes, halved or quartered
4 cloves of garlic, finely chopped
1 bunch basil, leaves picked
100g white cheese/ feta cheese (1 slice), diced
1 handful of peanuts
½ cup of bulgur
1 pinch of salt
150 ml boiling water
• Mix the bulgur with salt and boiling water and cover. Let it rest for 1-2 hours. Rest them overnight if using cold water.
• Place the tomatoes in the bottom of the jar. Layer the garlic, bulgur, basil leaves, white cheese and peanuts in order and keep them in the refrigerator.
• Before eating, pour the lemon juice, olive oil and mix well. While you take the salad out in a plate sprinkle some thyme and pour olive oil, and your Mediterranean beauty is ready to slide into your stomach!
Caeser Salad with Bulgur
3-4 leaves of gem lettuce, chunked
3 cucumbers, chunked
2 tablespoons of mayonnaise
1 teaspoon mustard
1 red bell pepper, chunked
1 boneless chicken thigh, seasoned, grilled and sliced
1-2 tablespoons grated İzmir Tulum cheese or parmesan
3 tablespoons of olive oil
Juice of half a lemon
½ cup of fine bulgur
1 pinch of salt
150 ml boiling water
• Mix the bulgur with salt and boiling water and cover. Let it rest for 1-2 hours. Rest them overnight if using cold water.
• Spread the mayonnaise and mustard into the bottom of the jar, layer the cucumbers, bulgur, red bell pepper, grilled chicken thighs and lettuce leaves. Grate the Tulum or parmesan cheese finely.
• Before eating, pour the lemon juice, olive oil and mix well.
Tabouli (Parsley Salad with Bulgur)
⭐️ Get the Recipe:
Tabouli - also spelled Tabbouleh - is a tasty and refreshing Levantine parsley and tomato salad mixed with bulgur, lemon juice, scallions, and olive oil.
Serve tabouli as a starter on a platter with other Middle Eastern foods, as a side dish, or make it ahead and bring it to picnics and potlucks.
⭐️ Ingredients
¼ cup (50 grams) bulgur
3 packed cups (90 grams) flat-leaf parsley finely chopped
¼ cup (6 grams) mint leaves finely chopped
½ pound (230 grams) tomatoes cut into small dice
5 scallions finely chopped
2 tablespoons (30 grams) extra virgin olive oil
2 tablespoons (30 grams) lemon juice
1 teaspoon salt
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com