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Nectarine Quinoa Tabbouleh
I completely adore a bright flavor-packed Tabbouleh – and this is one of the best I’ve tasted! Excellent idea for a fresh quick lunch or dinner addition (spoon over grilled chicken, salmon, or shrimp) and it’s also FABULOUS as a make-ahead food prep recipe because it stays great in the fridge for up to three days.
I love how bright and refreshing this Tabbouleh tastes while simultaneously being very satisfying and filling thanks to the hearty quinoa.
Simple ingredients, but don’t let that fool ya…. this Nectarine Quinoa Tabbouleh salad is absolutely SPECTACULAR! All the fresh herbs along with bright juicy fruit really transform this quinoa into something special.
Excellent as a side dish for BBQ night or to bring & share for a potluck-type party.
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste.
🧅 Consider replacing the red onion with its sweeter cousin the shallot. This will give your salad a lighter, sweeter flavor. Three small shallots equal one large red onion.
🍑 If you don’t have nectarines try substituting peaches instead.
🌿 Do you use fresh herbs throughout the summer? I sure do! I planted a massive herb garden this past year, and it has treated us very well, in fact, I was able to freeze a bunch of homegrown herbs to last through the winter.
Fresh herbs add such brightness to our meals, both visually and flavor-wise.
Using fresh herbs provides flavor and expands your taste preferences without adding extra calories, salt, sugar, or fat.
They can be used in endless ways in the kitchen. You may just need some inspiration and a little imagination! Herbs and spices can be added during the cooking process or used as a garnish to add visual appeal and added flavor to a meal. In addition, many can be used in recipes that require no cooking at all.
The thing many don’t realize is that fresh herbs are really good for us too!
While using fresh herbs has an added visual appeal, studies show that herbs can contain many health benefits also. Just be sure to use them promptly. Most fresh herbs will keep for about a week or two when stored in the refrigerator, while dried herbs may last around 1-3 years, and ground spices about 2-3 years. It’s important to use herbs and spices within this time frame to maximize their nutritional benefits.
Read more about the nutritional benefits of fresh herbs here.
This is all convincing enough for me to include them daily, especially since we can grow herbs at home (even on a windowsill) quite easily and affordably.
What about Quinoa?
✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again … and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!
🔥 Quinoa has earned superfood status because of its impressive nutritional profile.
It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.
🌾 Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.
👨🏾🍳 Serve it as a side dish or in salads!
REFERENCE:
Here are a few of my other favorite Tabbouleh recipes:
4 servings
Ingredients:
- 1 large lemon, zest, and juice
- 2 tsps white wine vinegar or apple cider vinegar
- 2 Tbsps extra virgin olive oil
- 2 cups cooked quinoa
- 3 medium nectarines, pitted and cut into a small dice
- 1 small red onion, diced small
- 4 garden cucumbers or 1 English cucumber, cut into small dice
- 1 large bunch of fresh parsley, chopped
- 1 large bunch of fresh cilantro, chopped
- sea salt and freshly ground black pepper to taste
Instructions:
Allow your quinoa to cool completely.
In a large bowl, whisk your fresh lemon juice, zest, vinegar, and oil.
Add in all the remaining ingredients and season to your taste with sea salt and pepper.
Stir well to combine. Taste and adjust the seasoning.
Enjoy immediately or store in a sealed container in the fridge for up to 3 days.
🧡Rachel
Ingredients
- 1 large lemon, zest, and juice
- 2 tsps white wine vinegar or apple cider vinegar
- 2 Tbsps extra virgin olive oil
- 2 cups cooked quinoa
- 3 medium nectarines, pitted and cut into a small dice
- 1 small red onion, diced small
- 4 garden cucumbers or 1 English cucumber, cut into small dice
- 1 large bunch of fresh parsley, chopped
- 1 large bunch of fresh cilantro, chopped
- sea salt and freshly ground black pepper to taste
Instructions
- Allow your quinoa to cool completely.
- In a large bowl, whisk your fresh lemon juice, zest, vinegar, and oil.
- Add in all the remaining ingredients and season to your taste with sea salt and pepper.
- Stir well to combine. Taste and adjust the seasoning.
- Enjoy immediately or store in a sealed container in the fridge for up to 3 days.
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