With two picky kids in the house, it can be hard to come up with things that actually have nutrition that they like. I was surprised to see how much my boys like this quinoa tabbouleh salad recipe – I literally can’t eat it without them attacking me for spoonfuls! It’s also been a hit with guests.

Tabbouleh is a dish that is typically made with bulgur, or even couscous. When my sister (who has Celiac) was coming for Shabbos, I wanted an easy cold dish that she can eat so I decided to try a quinoa tabbouleh. I googled a few recipes, mashed them up, and after making it a dozen times, I settled on the exact quinoa tabbouleh salad recipe below.

Tabbouleh is typically made of mostly parsley and mint, with some bulgur and veggies thrown in. To satisfy my Ashkenazi palette, I made a version that is mostly quinoa, heavily dressed, with plenty of parsley, and sweet grape tomatoes. Even my husband eats it (and he’s not into lemony, herby dishes!)

Another thing that bothered me about tabboulehs that I’ve tried before at restaurants was that sometimes it’s made basically as an Israeli salad with a bit of Bulgur tossed in. I wanted mine to be really heavy on the parsley – so that you get a good crunch, with plenty of quinoa for protein.

Anyway, I have to be honest: I photographed this quinoa tabbouleh salad recipe before I finished refining the recipe – the way I make it has more parsley than pictured. You’ll anyway probably want to adapt. When I made it for my parents for Sukkot, I put in less parsley proportionately

Also, oddly enough, I found that my proportions came out best when I made 1.5 cups of quinoa. So I know that’s a bit odd – and keep in mind that it’s not a scientific recipe that you can’t modify to your needs. I am not  a foodie – I am a creative who likes to streamline food and I do sometimes get creative with my food.

Originally, when I made this quinoa tabbouleh salad recipe I put in cucumbers. Then, I started making it to sit in my fridge and be available for lunches. I found that the cucumbers spoiled too quickly. Then I discovered that my family likes it better without cucumbers anyway.

I use grape tomatoes because they’re sweeter and less seedy than typical cutting tomatoes, and they are absolutely delicious in a tabbouleh.

I also use only parsley – no mint, scallions, or whatever you might find in other recipes. The reason is: like I mentioned, I’m not a foodie – I’m a shortcut cook. And so I don’t use enough fresh herbs to buy a few different types. If I have leftover parsley, I’ll toss it into a soup or something, but I’m not going to use parsley and mint and scallion.

So I’m sharing a very whittled down, realistic quinoa tabbouleh salad recipe that I hope you’ll also enjoy making. If you’d like to add more of the traditional ingredients, play around with it, figure out what works for you and your family!

I used to cut my parsley by removing the leaves and slicing them on a cutting board. I recently discovered these herb scissors and they are a lifesaver – and so much fun to use! Since I make this salad every week, it’s worth having a time-saver around for it.

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Quinoa Tabbouleh Salad Recipe:

What you need to make this quinoa tabbouleh salad recipe:

• 1.5 cups quinoa, cooked in 3 cups salted water
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1.5 cups loosely packed fresh parsley, coarsely chopped
• Optional: 2 frozen garlic cubes
• 1 pint grape tomatoes, cut in half

How to make this quinoa tabbouleh salad recipe:

1. Cook your quinoa – I do this in the oven to make it easier. Preheat oven to 350. Mix quinoa, water, and about 1/2 t salt in a baking pan, cover tight, and bake until all water is absorbed (approximately an hour).
2. While the quinoa is still hot, add in your garlic cubes if you’re using them, so that they can melt. Transfer to a salad bowl.
3. I find that the parsley spreads better when I first mix it together with the olive oil  and lemon juice. Mix those three ingredients together, add to your quinoa.
4. Slice your grape tomatoes in half and add to the salad. Toss. Serve chilled.

I hope this quinoa tabbouleh salad recipe becomes a new favorite of yours too!

Have you ever made quinoa tabbouleh? How does your family like it? Comment below!

The post Quinoa Tabbouleh Salad Recipe appeared first on Jewish Moms & Crafters.

Scroll down to the end of this page for the printable version of this recipe. 

I love salads- any and all kinds- but I don’t love using green lettuce all the time. I like to find alternative bases, so this red cabbage salad is really up my alley.

The bright color, tangy taste and satisfying crunch from the sliced almonds makes this the perfect salad to round out any kind of meal.

I like to serve this salad on Shabbos, during the week, and I even made it for the pre-fast meal before Tisha B’Av.

(You’ll notice in some of the close up pictures that I used sunflower seeds in place of almonds. That is what I had on hand at the time, but I normally use almonds, and prefer that flavor and texture. However, sunflower seeds work great if you’re dealing with nut allergies.)

Ingredients needed for Tangy Marinated Sesame Cabbage Salad

Salad

16 oz red cabbage, shredded

1 bunch scallions, thinly sliced

1/3 cup sliced almonds

handful sesame seeds

Dressing

1/8 cup olive oil

1/8 cup toasted sesame oil

1/8 cup white vinegar*

1/8 cup rice vinegar*

1/8 cup sugar

kosher salt, to taste

coarse black pepper, to taste

* If you like your salad very tangy, use the full amount of both vinegars. If you want the flavors, but not the too much of the tanginess, reduce each vinegar measurement by half.

How to make Tangy Marinated Sesame Cabbage Salad

1. Combine cabbage, scallions and almonds in large bowl.

2. In a separate, small bowl, combine all dressing ingredients. Whisk well until smooth.

3. Pour desired amount of dressing over salad. Sprinkle with sesame seeds.

4. Marinate at least one hour in the fridge. Let it marinate for a few hours for maximum flavor. Salad will stay good in the fridge for up to one day but will lose some of the crunch.

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Even before I knew that Baby Y is allergic, I was already looking for a change from the same old sesame noodles. I needed a cold pasta alternative that will be a crowd-pleaser, easy to bring to family events, and not too complicated.

I ended up throwing some ingredients together with some friends’ suggestions that kind of mimic a caprese salad (tomatoes, herbs, mozzarella) but not in its true form. It’s quick and easy. It’s usually extremely popular. And best of all: it’s allergy-friendly!

I also put in black olives because M loves those, but they’re totally optional – be sure to leave that out if you’re working with a crowd who prefer a milder dish (I made that mistake at our family Chanukah party…) It adds a LOT to the salad but it doesn’t need it.

Instead of soft mozzarella balls I chunked up some cheese sticks. A friend of mine taught me this trick for when I want larger pieces of mozzarella without having to dissect a huge hunk… and without having to tear awkward slices, or putting in shredded cheese that disappears right in.

I serve it in this bowl.

It’s not as yummy, but much easier to find and more affordable if you’re cooking for a crowd, especially considering Kosher concerns. I did it the lazy way with Italian seasoning instead of fresh basil – you can pick your level of involvement!

Grape tomatoes cut in half keep it flavorful and sweet, while being easy to eat. I’ll bet it would taste great if you replaced it with sun dried tomatoes too! If you have babies eating it, quarter your grape tomatoes and olives, and cut your cheese stick chunks in quarters the long way too.

For the pasta I really like Ditalini but elbows work great too, as would any small pasta.

This pasta caprese salad is also very kid-friendly (leave out the olives if your kids don’t like it!!) and perfect for kids who will ONLY eat white pasta (like mine) and who end up without the veggies.

Ingredients for the Pasta Caprese Salad Recipe:

1 lb Ditalini pasta

1 6 oz can black olives

1 dry pint grape tomatoes

8-9 cheese sticks or string cheese

Dressing:

2 T olive oil

1 T red wine vinegar

1 T Italian seasoning or dry basil (or replace with fresh)

Garlic powder

Onion powder

How to make Pasta Caprese Salad:

1. Cook your pasta in salted water till al dente, drain, and rinse, and allow it to drain well. Add it to a large salad bowl.
2. Cut olives and grape tomatoes in half the long way and add it to your salad. Cut the cheese sticks into chunks. Add it to your room temperature or colder pasta. Make sure not to add it to the pasta while it’s hot – you DON’T want it to melt. You want to bite into nice chunks of cheese!
3. Mix together your dressing ingredients and add it to your salad. If you’re using fresh basil, add that right before you serve it so it doesn’t wilt.
4. Serves approximately eight. Doubles easily for a crowd. Serve chilled.

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What is your favorite pasta salad recipe? Comment below!

Print the recipe:

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After developing a host of severe allergies as an adult, I became pretty limited in consuming most produce. Suddenly, I had to learn to improvise when it came to enjoying salads. I needed a great salad recipe for when I had guests, but also wanted to be able to eat it myself as well. So I came up with this crunchy snow pea salad with a delicious, tangy raspberry vinaigrette. Disclosure: this post may contain affiliate links. 

This crunchy snow pea salad definitely has that satisfying crunch. Between the snow peas and the honey glazed almonds, there’s both great flavor and great crunchiness in every bite.

I first tried store-bought raspberry vinaigrette around seven years ago as a guest in someone’s home. When I came up with this crunchy snow pea salad idea, I knew it would pair well with the tangy sweetness of raspberry preserves and red wine vinegar, so I created a recipe for that as well.

I am very sensitive to eating raw onions, so I wasn’t sure if I should put them in or not. I knew they would add a good kick, though so I put them in for my taste testers, and it was a hit. They complement the sweeter ingredients in this salad very well.

About the Crunchy Snow Pea Salad with Raspberry Vinaigrette

The vinaigrette does last well in the fridge for a few days, and the recipe makes enough for two salads. However, after storing it in the fridge, the dressing should be shaken well to emulsify it before using it.

You’ll notice I added “light tasting” to the olive oil part of the recipe. Olive oil does have a strong flavor, and you don’t want it to overpower the other ingredients, so I stuck with a very light one. You are welcome to try using other oils, but I haven’t tried it that way. I also wrote 1 – 2 tsp of sugar. The dressing needs the sugar, but only add the full 2 teaspoons if you like it very sweet. Personally, I went with about one and a quarter teaspoonfuls.

The salad is best served right away, but it will stay well in the fridge for a few hours. It will stay even longer if you add the dressing and honey glazed almonds only right before serving.

What kind of meal will you be serving this salad with? Comment below!

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