Quinoa Avocado Tabbouleh
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
8 side servings
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Calories
313 kcal
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Course
Salad
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Cuisine
Middle Eastern
Quinoa Avocado Tabbouleh
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In this modern take on tabbouleh salad, I’ve replaced bulgur with quinoa and added ripe avocado and pine nuts. Creamy dairy-free basil dressing.
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Ingredients
Salad Ingredients
- 2 cups quinoa
- 3 medium vine-ripened tomatoes (12 oz. total), diced
- 1 ripe avocado, peeled and diced
- 1 Persian cucumber, peeled and grated
- 1/4 cup toasted pine nuts
- 1/4 cup chopped flat leaf parsley, fresh basil or mint
- 4 cups salad greens (arugula, spinach or spring greens work well)
- salt and pepper to taste
Dressing Ingredients
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon honey or agave nectar
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
Instructions
For Salad
- Rinse the quinoa thoroughly in a mesh strainer, then cook according to package directions. Fluff with a fork, transfer to a large salad bowl, and allow to return to room temperature. Stirring the quinoa every few minutes will help it to cool faster.
- Gently stir in the avocado, grated Persian cucumber, toasted pine nuts and chopped herbs. Season the salad with salt and pepper to taste.
For Dressing
- In a blender or food processor, combine the chopped basil leaves, lemon juice, mayonnaise, honey and salt. Cover the blender. Pulse a few times till the ingredients are chopped and combined. Scrape the sides of the blender with a spatula. Put the lid on, open the pour spout, and turn on the blender. Drizzle in the extra virgin olive oil very slowly, pausing to scrape the sides of the blender as needed, till the dressing is creamy and emulsified.
- To serve, place a portion of salad greens on each serving plate to create a bed for the salad. Scoop the salad onto the top of the greens. To mold the salad as seen in the picture, gently pack the salad into a measuring cup or small bowl, then unmold onto the top of the salad greens. Drizzle with dressing to taste. Serve.
Notes
- You will also need: saucepan, salad bowl, blender
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
96mg
(4%)
Potassium
550mg
(16%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
855IU
(17%)
Vitamin C
17.7mg
(20%)
Calcium
34mg
(3%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 8side servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 96mg | 4% |
| Potassium | 550mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 34mg | 3% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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