Quinoa Tabbouleh

SUBMITTED BY: SYNEVA B PHOTO BY: Ahmilya

"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."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

READ REVIEWS (84)

DIRECTIONS

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.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 20, 2004 by neiciebeans

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.

18 users found this review helpful

Reviewed on Jun. 16, 2003 by STARLAZERO

quinoa is my new favorite food! i substituted celery for cucumbers, since i don't like cucumbers. i like to use less green onions and only 1/8 cup of lemon juice for a more subtle flavor. the longer it sits, the better it tastes.

8 users found this review helpful

Reviewed on Sep. 12, 2002 by Always Cooking Up Something

This is a great recipe, and a nice twist on traditional bulgar tabbouleh. The quinoa gives it a very nice texture, and the addition of shredded carrots gives it some sweetness, which complements the lemony tang. I used half the olive oil to lower the calorie count a little. I'll make this one again!

7 users found this review helpful

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