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Quinoa Tabbouleh

4

30 min

Quinoa Tabbouleh

Quinoa Tabbouleh Photo 1

Time

30 min

Serving

4 persons

Calories

354

Rating

4.00★ (977)

Cuisine

Author: Victoria Buriak
This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. 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.

Ingredients

  • water: 2 cups
  • quinoa: 1 cup
  • pinch salt: 1 piece
  • olive oil: 0.25 cup
  • sea salt: 0.5 tsp
  • lemon juice: 0.25 cup
  • tomatoes: 3 piece (diced)
  • cucumber: 1 piece (diced)
  • bunches green onions: 2 piece (diced)
  • carrots: 2 piece (grated)
  • fresh parsley: 1 cup (chopped)

Metric Conversion

Stages of cooking

Quinoa Tabbouleh Photo 21
Quinoa Tabbouleh Photo 3 2
  1. In a saucepan bring 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; fluff with a fork.
    Quinoa Tabbouleh Photo 2
  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
    Quinoa Tabbouleh Photo 3

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