Quinoa Tabbouleh Salad with Avocado featuring Sigona's Frantoio olive oil

Quinoa Tabbouleh with Avocado

Quinoa, like tabbouleh, became popular in the 70s, but has had a welcome resurgence as of late, partially due to it being gluten-free. Quinoa is complete protein, boasting all nine essential amino acids, and has a pleasantly grassy, nutty flavor and is slightly crunchy when cooked. Quinoa, a plant seed, is complete protein, boasting all nine essential amino acids. It has a pleasantly grassy, nutty flavor and is slightly crunchy when cooked. Use it like a grain or pasta, similar to how you might use bulgur wheat, the grain traditionally used in tabbouleh. The robust Sigona’s Fresh Press Frantoio extra virgin olive oil adds another layer of flavor that balances out when added to this ingredient-packed dish. 

Look for Sigona's Fresh Press Frantoio extra virgin olive oil (with a 533 polyphenol count!) at Sigona's today. It's our olive oil of the month for July 2011!

Ingredients:

  • 2-3 large tomatoes (about 12 oz), seeded and chopped
  • 1 cup quinoa, uncooked
  • 1 cup chopped fresh flat-leaf parsley
  • 4 green onions, chopped (all white parts and 2 inches of green tops)
  • 1/2 a medium English cucumber, peeled, seeded and finely chopped
  • 4 radishes, chopped (optional)
  • 4 oz. Feta, crumbled
  • 1/4 cup chopped fresh mint
  • 1 TBL lemon zest
  • 6 TBL Sigona’s Fresh Press Frantoio extra virgin olive oil
  • Juice from 1 1/2 lemons (about 3 TBL)
  • Salt and pepper
  • 2 avocados (for serving, see note*)

Directions: Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.

Strain quinoa to remove any excess water.

Place quinoa in a large bowl and add in tomatoes, parsley, onions, cucumber, radish (if using), Feta, mint and lemon zest. Stir to combine.

In a medium bowl, combine lemon juice, salt & pepper (to taste) and olive oil. Whisk briskly to emulsify the mix. Add all but 2 TBL to the quinoa mixture and toss to combine.

*Just before serving, slice avocados and add to the remaining olive oil & lemon juice mixture. Transfer tabbouleh to a serving bowl or large platter and arrange sliced avocados on top. Serve immediately.

Look for Sigona’s Fresh Press Frantoio extra virgin olive oil (with a 533 polyphenol count!) at Sigona’s today. It’s our olive oil of the month for July 2011!

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