Vegan Gluten Free Quinoa Tabbouleh Recipe

The Art of Preparing Tabbouleh: A Fresh and Delicious Middle Eastern Salad

Before we begin preparing this delicious salad, chef Caleb shares an important tip for those who may have a sensitivity to mint. Instead of using traditional mint, you can replace it with oregano or another herb of your choice. This flexibility allows everyone to enjoy the dish without any discomfort. Now, let's focus on the parsley, which is the star of this salad. To prepare the parsley, we need to bundle it up into a ball with our hands and chop it coarsely. We don't want to make sure the leaves are all uniform in size; instead, we're aiming for a rough chop with bigger pieces. This texture variation will add depth to our salad.

As we continue to prepare the parsley, chef Caleb shows us how to cut the greens slightly larger than the white parts. The whites will be finely chopped, while the green bits will receive a slightly coarser chop. We'll also make sure to remove any dry or discolored ends from the greens. This attention to detail ensures that our salad is not only visually appealing but also packed with fresh flavors.

Moving on to the dressing, we start with a light hand, using just a squeeze of lemon juice. It's essential not to overdress this salad, as the acidity will quickly overpower the other ingredients. We'll add a pinch of salt to help bring out the flavors in the dressing and then mix it well to dissolve the salt. Next, we'll introduce olive oil into the equation, stirring gently to combine the two. This simple yet effective dressing is all we need to elevate our salad.

For the tomatoes, we want to create a rough dice that's slightly larger than fine. We'll chop them in half first and then cut them into strips before turning the strips and cutting them again into our desired shape. Freshness is key here, so even with a sharp knife, some squishing may occur. Don't worry; it's all part of the process.

Now that we have all our ingredients prepared, it's time to assemble the salad. We'll start by adding a pinch of fresh black pepper and then drizzle our dressing over the top. A gentle fold will help distribute the dressing evenly throughout the salad without overpowering its delicate flavors.

As we finish preparing our tabbouleh, chef Caleb emphasizes that this recipe is incredibly versatile. Feel free to customize it to your liking by adjusting the proportions of each ingredient or substituting herbs to suit your taste preferences. This salad is also vegan and gluten-free, making it an excellent option for those with dietary restrictions.

One of the standout features of this recipe is its freshness and flavor profile. The combination of parsley, herbs, lemon juice, and olive oil creates a truly exceptional taste experience. Whether you're serving tabbouleh as a side dish or using it as a bed for other Middle Eastern-inspired dishes, it's sure to impress.

In conclusion, the art of preparing tabbouleh is all about balance and attention to detail. By following these simple steps and experimenting with different herbs and proportions, you'll be on your way to creating this delicious salad that will become a staple in your kitchen. So go ahead, give it a try, and remember to love your food!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have another great fresh summer recipe for you this is a vegan gluten-free tabbouleh now tabbouleh is typically made with couscous which is kind of like a pasta and it is not generally gluten free but this one is because we're using quinoa instead of the couscous and let's get going with some ingredients first of all there's a lot of parsley we're using flat leaf parsley for this we're gonna be using some green onions as well mint is traditional but we're going to be using oregano if you have a sensitive it mint you can use a regular because some olive oil we're going to use some lemon juice some fresh tomatoes and here is our quinoa now you definitely want to start with the quinoa so we're gonna start by getting our quinoa already so we want to give it a good rinsing so just to get started so we're gonna actually treat the quinoa awful lot like rice but there's a couple of steps we have to take first so the first one that we're gonna do is we're gonna give it a really good rinsing just to clear the grains off make sure there's no dust on it from you know the production facilities or anything like that you want to use a really good fine strainer for this because quinoa is quite small so it will go through a larger strainer a colander will not do for this and once it's thoroughly rinsed it's gonna go into a nonstick pan you don't need to put any oil down and we'll show you why so what we're gonna do is we're gonna get this into our pan and we're gonna get some heat under this and basically what we want to do is we want to dry it out and just roast it a little so it's not going to be we're not going to get it really dark or brown or anything in the pan we really just want to dry it out and and give it just a little bit of a roast as well give it a little bit more of a nutty flavor so you want to spread it out as well as you can we want to get all of the liquids out of there so this is getting kind of close you can still see a little bit of steam coming off of there so there's still a little bit of moisture in the in the quinoa when you start hearing popping that's some of the kernels of quinoa sort of popping open breaking open you know you're getting close and here it is done so we're getting a little bit of caramelization on the bottom there we don't want this to get too too dark we don't want to roast it too much just a little light roast make sure it's completely dry and then it's going to go into our pot and then much like rice we are going to mix this with some water of course all the ingredients are going to be in the description below as usual and we're just going to give that a little stir and again we're gonna cook this very much like rice so once that gets going we're going to put the lid on and we're gonna let that come to a boil so we're gonna get that under a pretty high heat then once it's boiling we're gonna give it a quick stir turn the heat down and we're gonna let that we're gonna let that simmer for a quite a long time while it cooks so this is what it looks like once it's done you can see it's puffed up quite a lot it's taking up all that moisture and that's the that's the tip of the tabbouleh that is the quinoa now that it's cooked last step for the quinoa we do want it to dry out a little bit so we're gonna cool it and dry it out at the same time we're just gonna spread it out on a baking sheet if you want you can lay some parchment down as well it it's not gonna stick all that badly to - we're not baking it or anything so it shouldn't stick too badly we're just letting it dry out and dry a little bit and cool off a little bit you want to spread it out as best you can and there it is so while that's happening we're gonna get our salad going so tabbouleh is really sort of a parsley salad with some some additions to it so first addition we're gonna be using here is our oregano so if your chef Caleb is taking it off the stems and then for the oregano we're actually going to be doing quite a fine chop on it so the easiest way to do this with fresh herbs is you just want to sort of bundle it together and there you go so there's our oregano as I said before mint is typically traditional for this but if you have a sensitivity to mint or something like that as chef Caleb does you can replace it with something like oregano now here's the parsley again the best way to do this is just sort of bundle it up into a ball with your hand and because this is a parsley salad we're not gonna go quite as fine on the parsley as we did with the oregano so you can see a little bit more of a rough chop bigger pieces it's okay if you get a few you know full leaves in there it's it's alright to have some variation in texture and that doesn't have to be super super even or really really small you want to cut all the way down to the stems you don't really want the stems in there but you don't wanna make sure you get all your leaves and then that's all gonna go into our bowl with the oregano and then our green onions the whites we're gonna do pretty fine you can see chef Caleb here doing a fairly fine chop on the whites here and then when you get down to the green parts he's gonna go a little bit a little bit bigger of a slice so not quite as fine on the green bits at the end and of course you want to get rid of any end parts that are dry or discolored or anything like that till the ends they're worth so nice so we're just gonna discard those but you see the the greens are a little bit bigger in in chop than the than the whites here again it gives you a nice variation in texture from here we're gonna make our dressing so we're gonna start with some lemon juice and once again you don't want to overdress this you're gonna see that a little bit of dressing goes quite a long way in this one that's about as far as we're gonna go with the the lemon juice here and then burger this is gonna where be where our seasoning comes in a little bit of salt into the lemon juice we're just going to give it a little mix to make sure that the salt starts to dissolve in there and then we're gonna add our olive oil so the olive oil comes in and we're gonna give that another little stir just to sort of multiply them together a little bit we're gonna have to do this again before we pour it into the salad because it's not gonna really stay and there's your dressing that's really all we're doing for the dressing just a very fresh little lemon and oil dressing now the tomatoes we had some nice fresh filled tomatoes these are going to get a fairly rough dice it's not going to be really really small so here chef Caleb's just gonna cut it in two rounds and then as usual he's going to cut it into strips and then turn the strips and cut it into this slightly right rough dice now these were very fresh tomatoes so even a very sharp knife is still going to cause a little bit of squishing now for the ingredients in this one you can really determine what sort of proportions you want of everything in this it's very easy to customize if you want more tomato you want more of the parsley if you want to use curly leaf parsley you can do that as well there's lots of ways to personalize this one so the quinoa is mostly dry now it's all cooled so we're just going to add that in once all that's in we're pretty much done all that's left to do is we're gonna mix it so a little bit of fresh black pepper first and then our dressing is gonna go on top of that so again just another quick little stir before it goes in and that's that and then we're just gonna make sure that everything is well blended make sure you get all of your your dressing out and then you can start to get it all together so the tomatoes a little bit delicate so you don't want to really get in there and stir really hard just sort of a gentle fold is all you want to do for this until it's all well combined like this and that's the whole thing that's your that's your tabbouleh now this goes great with a lot of different metal Middle Eastern dishes we actually had this with the saffron yogurt chicken we did last week and again this recipe is completely vegan it is completely gluten free very delicious we really really enjoy this one it's super fresh the parsley and the whatever herb you choose to use whether it be mint or oregano or some other replacement like that just just excellent really great flavor profile and lots of room to customize this one you can use proportions that you like so we hope you enjoyed this if you did enjoy this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we have another great fresh summer recipe for you this is a vegan gluten-free tabbouleh now tabbouleh is typically made with couscous which is kind of like a pasta and it is not generally gluten free but this one is because we're using quinoa instead of the couscous and let's get going with some ingredients first of all there's a lot of parsley we're using flat leaf parsley for this we're gonna be using some green onions as well mint is traditional but we're going to be using oregano if you have a sensitive it mint you can use a regular because some olive oil we're going to use some lemon juice some fresh tomatoes and here is our quinoa now you definitely want to start with the quinoa so we're gonna start by getting our quinoa already so we want to give it a good rinsing so just to get started so we're gonna actually treat the quinoa awful lot like rice but there's a couple of steps we have to take first so the first one that we're gonna do is we're gonna give it a really good rinsing just to clear the grains off make sure there's no dust on it from you know the production facilities or anything like that you want to use a really good fine strainer for this because quinoa is quite small so it will go through a larger strainer a colander will not do for this and once it's thoroughly rinsed it's gonna go into a nonstick pan you don't need to put any oil down and we'll show you why so what we're gonna do is we're gonna get this into our pan and we're gonna get some heat under this and basically what we want to do is we want to dry it out and just roast it a little so it's not going to be we're not going to get it really dark or brown or anything in the pan we really just want to dry it out and and give it just a little bit of a roast as well give it a little bit more of a nutty flavor so you want to spread it out as well as you can we want to get all of the liquids out of there so this is getting kind of close you can still see a little bit of steam coming off of there so there's still a little bit of moisture in the in the quinoa when you start hearing popping that's some of the kernels of quinoa sort of popping open breaking open you know you're getting close and here it is done so we're getting a little bit of caramelization on the bottom there we don't want this to get too too dark we don't want to roast it too much just a little light roast make sure it's completely dry and then it's going to go into our pot and then much like rice we are going to mix this with some water of course all the ingredients are going to be in the description below as usual and we're just going to give that a little stir and again we're gonna cook this very much like rice so once that gets going we're going to put the lid on and we're gonna let that come to a boil so we're gonna get that under a pretty high heat then once it's boiling we're gonna give it a quick stir turn the heat down and we're gonna let that we're gonna let that simmer for a quite a long time while it cooks so this is what it looks like once it's done you can see it's puffed up quite a lot it's taking up all that moisture and that's the that's the tip of the tabbouleh that is the quinoa now that it's cooked last step for the quinoa we do want it to dry out a little bit so we're gonna cool it and dry it out at the same time we're just gonna spread it out on a baking sheet if you want you can lay some parchment down as well it it's not gonna stick all that badly to - we're not baking it or anything so it shouldn't stick too badly we're just letting it dry out and dry a little bit and cool off a little bit you want to spread it out as best you can and there it is so while that's happening we're gonna get our salad going so tabbouleh is really sort of a parsley salad with some some additions to it so first addition we're gonna be using here is our oregano so if your chef Caleb is taking it off the stems and then for the oregano we're actually going to be doing quite a fine chop on it so the easiest way to do this with fresh herbs is you just want to sort of bundle it together and there you go so there's our oregano as I said before mint is typically traditional for this but if you have a sensitivity to mint or something like that as chef Caleb does you can replace it with something like oregano now here's the parsley again the best way to do this is just sort of bundle it up into a ball with your hand and because this is a parsley salad we're not gonna go quite as fine on the parsley as we did with the oregano so you can see a little bit more of a rough chop bigger pieces it's okay if you get a few you know full leaves in there it's it's alright to have some variation in texture and that doesn't have to be super super even or really really small you want to cut all the way down to the stems you don't really want the stems in there but you don't wanna make sure you get all your leaves and then that's all gonna go into our bowl with the oregano and then our green onions the whites we're gonna do pretty fine you can see chef Caleb here doing a fairly fine chop on the whites here and then when you get down to the green parts he's gonna go a little bit a little bit bigger of a slice so not quite as fine on the green bits at the end and of course you want to get rid of any end parts that are dry or discolored or anything like that till the ends they're worth so nice so we're just gonna discard those but you see the the greens are a little bit bigger in in chop than the than the whites here again it gives you a nice variation in texture from here we're gonna make our dressing so we're gonna start with some lemon juice and once again you don't want to overdress this you're gonna see that a little bit of dressing goes quite a long way in this one that's about as far as we're gonna go with the the lemon juice here and then burger this is gonna where be where our seasoning comes in a little bit of salt into the lemon juice we're just going to give it a little mix to make sure that the salt starts to dissolve in there and then we're gonna add our olive oil so the olive oil comes in and we're gonna give that another little stir just to sort of multiply them together a little bit we're gonna have to do this again before we pour it into the salad because it's not gonna really stay and there's your dressing that's really all we're doing for the dressing just a very fresh little lemon and oil dressing now the tomatoes we had some nice fresh filled tomatoes these are going to get a fairly rough dice it's not going to be really really small so here chef Caleb's just gonna cut it in two rounds and then as usual he's going to cut it into strips and then turn the strips and cut it into this slightly right rough dice now these were very fresh tomatoes so even a very sharp knife is still going to cause a little bit of squishing now for the ingredients in this one you can really determine what sort of proportions you want of everything in this it's very easy to customize if you want more tomato you want more of the parsley if you want to use curly leaf parsley you can do that as well there's lots of ways to personalize this one so the quinoa is mostly dry now it's all cooled so we're just going to add that in once all that's in we're pretty much done all that's left to do is we're gonna mix it so a little bit of fresh black pepper first and then our dressing is gonna go on top of that so again just another quick little stir before it goes in and that's that and then we're just gonna make sure that everything is well blended make sure you get all of your your dressing out and then you can start to get it all together so the tomatoes a little bit delicate so you don't want to really get in there and stir really hard just sort of a gentle fold is all you want to do for this until it's all well combined like this and that's the whole thing that's your that's your tabbouleh now this goes great with a lot of different metal Middle Eastern dishes we actually had this with the saffron yogurt chicken we did last week and again this recipe is completely vegan it is completely gluten free very delicious we really really enjoy this one it's super fresh the parsley and the whatever herb you choose to use whether it be mint or oregano or some other replacement like that just just excellent really great flavor profile and lots of room to customize this one you can use proportions that you like so we hope you enjoyed this if you did enjoy this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your food\n"