Quinoa Tabouli {or Tabbouleh}

Quinoa Tabouli {or Tabbouleh}

Enjoy this Quinoa Tabouli with Crunchmaster™ crackers for a tasty, satisfying, gluten-free side dish or snack.  It's a perfect pairing for healthier snacking!  Thank you to Crunchmaster for sponsoring this recipe's creation and this #NewBeginnings post.

Back in May, I embarked upon an adventure to make a positive change in my life, going along with Crunchmaster's #NewBeginnings launch of their new logo and packaging.  And let me just tell you, when Crunchmaster challenged me to make a new beginning like they are with their fabulous cracker line, it wasn't hard at all to decide what mine would be more wholesome snacking for ME!

Because when it comes to choosing and preparing healthy snacks for our 7-year-old daughter, I do a pretty darn good job.  But when it comes to me?  Not so much.  It seems that's always the way with us parents, right? ... We take great care of our little ones, without being so diligent for ourselves.

Well after introducing this new adventure in my Creamy Feta Dip and Lemony White Bean Salad posts, my quest for healthier snacking continues!  This time, with this super tasty and satisfying Quinoi Tabouli.

I was introduced to tabouli {also seen spelled "tabbouleh"} as a kid by my Mom, and I loved it at first bite.  Tabouli is a Middle Eastern vegetarian salad traditionally made with a mixture of fresh parsley, mint, cucumbers, tomatoes, and bulgur wheat seasoned with fresh lemon juice and olive oil.  And it's loaded with fabulous fresh flavor!

While this may seem like a strange combination for a kid to love, I guess I had adventurous taste buds even back then.  I'm happy to say our 7-year-old Little Miss H. has adventurous taste buds, too ... because she also adores Tabouli.  Both my traditional tabouli recipe and this quinoa version.  I'm also happy to say, she loves wholesome Crunchmaster crackers, too.

So how did this Quinoa Tabouli recipe come about?  My curious Mom tried it out when she decided to try to reduce the amount of gluten in her diet.  She saw some versions of quinoa-based tabouli around on the internet, and decided to give it a try with out favorite tabouli recipe, replacing the traditional bulgur wheat with cooked quinoa.  

After a few trials and tweaks, playing especially with the amount of liquid and salt in the mixture, this tasty recipe was born.  Packed with all the fabulous flavor of traditional tabouli ... minus the wheat.

Which makes this Quinoa Tabouli perfect for pairing with gluten-free Crunchmaster crackers for a tasty and satisfying gluten-free snack.

I love to grab a handful of  Crunchmaster Multi-Grain Sea Salt crackers to scoop up my tabouli.  The little touch of salt on the crackers goes great with the fresh vegetables, lemon, and quinoa of the tabouli ... making for one delicious bite. 

Crunchmaster crackers are 100% whole grain, low in sugar, completely free of saturated and trans fats, contain no artificial colors or flavors, and are certified gluten-free.  And true to their name, they pack a great crunch, too.  

All this means I can grab a handful of tasty crunch to satisfy my snack cravings ... while still feeling good about what  I grab.  All without ruining the wholesomeness of my tabouli with what I'm enjoying as my dipper, too.

So if like me, you're looking for hearty and satisfying healthier snacks ... and especially if you'd like those snacks to be gluten-free, ... give this Quinoa Tabouli with Crunchmaster crackers a try.

Loaded with great flavor from fresh vegetables and herbs, it's a perfect pairing for healthier snacking!

Quinoa Tabouli {or Tabbouleh}
Source:  Adapted from my traditional Tabouli recipe
(Printable recipe)

Ingredients

• 1 c. dry uncooked quinoa
• 2 c. water
• 1 tsp. salt
• 1/4 c. fresh lemon juice (about 1 large lemon)
• 1 tsp. crushed fresh garlic
• 1/2 c. finely chopped red onion
• 1/2 c. chopped fresh mint (or about 1 tsp. dried mint)
• generous 1 c. chopped fresh parsley
• 1/3 c. extra virgin olive oil
• 1/8 tsp. Freshly ground black pepper
• 2 medium tomatoes, diced
• 1 c. chopped cucumber

Directions

1. Combine quinoa, water, and salt in a sauce pan. Bring to a full rolling, vigorous boil. Lower heat, cover, and simmer until quinoa is tender and white spiral-like threads appear around each quinoa grain, about 15 – 18 minutes. Place in a large bowl and allow to cool for about 15 minutes.
2. Add lemon juice, garlic, olive oil, black pepper, mint, parsley, and onion to quinoa. Mix thoroughly. Cover and refrigerate 2-3 hours to let the flavors meld.
3. Add tomatoes and cucumbers and mix gently. Taste; adjust salt and pepper if needed.
4. Serve as a salad, as a dip with Crunchmaster crackers or pita, or in sandwiches.

Enjoy!

What’s in a Crunchmaster™ cracker? Whole grains, seeds, and that’s about it. What’s not? GMOs, gluten, and artificial colors and flavors. By focusing on wholesome ingredients from trusted sources, Crunchmaster has crafted simply delicious snacks to fit every healthy lifestyle.

Connect with Crunchmaster™:  Web | Facebook | Twitter

This is a sponsored post written by me on behalf of  Crunchmaster™ crackers.  While I received compensation and free product for writing this post, the thoughts and opinions expressed are entirely my own.

Please enjoy these other tasty bites from that pair wonderfully with Crunchmaster crackers ...

Lemony White Bean Salad

Creamy Feta Dip

Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links, at no additional cost to you. Thank you for supporting when you shop at Amazon.com

Read more..

Related Post

• 
  Easy Bacon & Blue Cheese Potato Salad Blue cheese lovers beware you won't be able to get enough of this easy Bacon & Blue Cheese Potato Salad! I am partnering with Kraft as a memb ...