Quinoa Tabbouleh

Quinoa adds a filling addition to this vegetarian dish.

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  • Servings: 6
KEY: Grains

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  • 1 1/2 cups black quinoa
  • 1 medium cucumber
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • 4 scallions, thinly sliced
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper

How to make this recipe

  1. Bring a pot of boiling salted water to a boil, then whisk in the quinoa and boil until tender, 12 to 15 minutes. Drain the quinoa and let cool to room temperature.

  2. Peel and seed the cucumber, then cut into 1/2 -inch pieces. In a serving bowl, stir together the cucumber, tomatoes, cilantro, parsley, mint, scallions, oil, zest, juice, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the quinoa and season with salt and pepper to taste. Serve.

Contributed By Photo © Ian Knauer Published June 2014

1044739 recipes/quinoa-tabbouleh 2015-08-28T19:43:47+00:00 Ian Knauer middle-eastern|healthy|6|vegetarian|web-exclusive june-2014 recipes,quinoa-tabbouleh 1044739

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