Quinoa Tabbouleh Salad with Olive Hummus

by Jessica Mishra on June 17, 2011

I hosted a Mediterranean Picnic cooking class last week and I wanted to share a couple of the recipes that we prepared. Click here to check out some pictures from the class.

Tabbouleh salad is traditionally made with bulgur as the grain, but I chose to up-level the nutrient content of this recipe by using quinoa, which contains all of the essential amino acids. I also love this salad because it has a generous amount of parsley. Parsley is a natural chelator, meaning it assists the body in removing toxic heavy metals such as lead and mercury that we get from fish, our tap water, and pollution.

As for hummus, I just can’t get enough of you! Hummus is like healthy crack! So flavorful and delicious. I love to use it as a dip or a spread on sandwiches or wraps. I also use it to top my salads when I don’t want to use meat. I hope you enjoy these recipes!

Quinoa Tabbouleh Salad

  • ¾ cup yellow and black quinoa
  • 1 ½ cups water
  • 1 large tomato, diced
  • ½ cup cucumbers, diced
  • ¼ cup mint leaves, finely chopped
  • ½ cup parsley, chopped (I use the curly kind)
  • Juice from ½ lemon
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon dried dill
  • ¼ teaspoon ground cumin
  • ½ teaspoon sea salt

 Optional: substitute cilantro in place of parsley (interestingly enough cilantro is also a natural chelator)

Start by cooking the quinoa. Rinse quinoa in a mesh strainer to remove the saponin (a natural but slightly toxic coating on the grain). Add quinoa to a pan with water and bring to a boil. Lower heat to a simmer and cover. Quinoa should take about 10-15 minutes to cook. Check after 10 minutes to see if all the water has been absorbed. Transfer quinoa to your salad dish and set aside to cool for about 20 minutes.

Once the quinoa has cooled, add in the tomato, cucumber, mint, parsley, lemon, olive oil, dill, cumin, and salt. Mix well until thoroughly combined.

Olive Hummus

  • 2 cups cooked garbanzo beans (cook your own or use canned)
  • 1/3 cup tahini (sesame seed paste)
  • Juice from 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 2-3 cloves of garlic, minced
  • ¼- ½ cup assorted pitted olives, chopped
  • ½ – 1 teaspoon ground cumin
  • Sea salt to taste

Combine all ingredients in a food processor or blender. Blend until you reach desired consistency.

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