Quinoa Tabbouleh

    Quinoa Tabbouleh


    772 people made this

    About this recipe: 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.

    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

    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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