Quinoa Tabouli

quinoa tabouli

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For the quinoa:

  • 1/4 cup quinoa
  • 1/2 cup water
  • 1 tablespoon extra virgin olive oil
  • pinch salt

For the tabouli:

  • 1 cup minced flat leaf parsley ((about 1 large bunch))
  • 1/2 cup finely diced tomatoes ((about 2 romas or a handful of grape or cherry tomatoes))
  • 1/4 cup finely diced scallions ((about 34 scallions))
  • 2 tablespoons minced mint ((23 sprigs))
  • 23 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt


To make the quinoa:

  1. In a fine mesh sieve, rinse the quinoa very well under cold running water. Transfer to a small pot with a tight fitting lid and add the water, olive oil and salt. Bring to a boil. Reduce the heat and put the lid on. Cook for about 15 minutes, or until the germ has spiraled out from the grain.

To make the Tabouli:

  1. While the quinoa is cooking, mince and dice the herbs and veggies and place them in a medium bowl with the remaining ingredients.
  2. Stir in the cooked quinoa. Season to taste with salt and lemon juice if desired.