Quinoa Tabbouleh

    (863)
    25 mins

    This tabbouleh recipe is different. Instead of using burghul, like traditional tabbouleh, this recipe uses quinoa, a grain that is available at health food stores. It looks and tastes better than burghul. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot day. The longer it sits, the better it tastes.


    772 people made this

    Ingredients
    Serves: 4 

    • 2 cups (500ml) water
    • 185g quinoa
    • 1 pinch salt
    • 1/4 cup (60ml) olive oil
    • 1/2 teaspoon sea salt
    • juice of 1 lemon
    • 3 tomatoes, diced
    • 1 cucumber, diced
    • 2 bunches spring onions, diced
    • 10 mint leaves, chopped
    • 1 bunch fresh parsley, chopped

    Directions
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a saucepan, bring the water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature then fluff with a fork.
    2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, spring onions and parsley. Stir in cooled quinoa and mix well.
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    Reviews and ratings
    Global ratings:
    (863)

    Reviews in English (621)

    by
    650

    This recipe is almost the same as the one I've been using for years--minus the carrots and cukes. Helpful hints: Wash quinoa before cooking. Qunoa has a white powder-like substance on the grain that needs to be rinsed off before cooking. To speed cool quinoa--put in frig or freezer. To successfully chop rinsed (wet) parsley: remove stems and throw in food processor OR cut using kitchen scissors in a small tall-sided bowl. Another hint: remove seeds from tomatoes before dicing.  -  02 Jun 2003  (Review from Allrecipes US | Canada)

    by
    514

    I thought this was a nice, fresh, healthy salad. I took another reviewers advice and subbed the parsley for cilantro, and used halved cherry tomatoes for the tomatoes. It seemed like it was missing something so I threw in a dash of cumin. That added the complexity I was looking for. I'll make this again often.  -  06 Apr 2006  (Review from Allrecipes US | Canada)

    by
    349

    This was fabulous with just one tweak. I found it was slightly bland and missing something so I searched my pantry to see what I could add. I found a jar of pimento-stuffed green olives which I sliced and mixed in and it made all the difference. I would imagine feta would work too, it just needs some kind of flavor punch. I would definitely make this again, as it is a great dish to bring to picnics or potlucks where there will be a vegetarian. Soooo good! Even my meat-and-potatoes boyfriend who shuns anything either ethnic or vegetarian loved it!!!!!!!  -  30 May 2006  (Review from Allrecipes US | Canada)

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