Quinoa tabbouleh

    (888)
    30 min

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


    777 people made this

    Ingredients
    Serves: 4 

    • 475ml water
    • 170g quinoa
    • 1 pinch salt
    • 4 tablespoons olive oil
    • 4 tablespoons lemon juice
    • 1/2 teaspoon sea salt
    • 3 tomatoes, diced
    • 1 cucumber, diced
    • 2 bunches spring onions, diced
    • 2 carrots, grated
    • 60g fresh parsley, chopped

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

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

    Flavour tips

    This recipe is delish as it's written, but to boost flavour even more you can add one or any of the following in step 2: 1/2 teaspoon lemon zest, 2 tablespoons torn fresh mint leaves, 1/2 teaspoon ground cumin.

    Video

    Quinoa tabbouleh
    Quinoa tabbouleh

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    Reviews & ratings
    Average global rating:
    (888)

    Reviews in English (631)

    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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