Reviewed: Nov. 12, 2009

This recipe is one of my favourites! I usually add more parsley so that it is more like the stuff the local Mid-East food mart sells, but otherwise, this is delicious!

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chickremedy

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Reviewed: Oct. 28, 2009

Quite a good salad, I like to add lots of other veges, whatever I've got on hand usually works well in it, the only thing I did differently was to make the vinaigrette separately so I could taste it first. A good way to use quinoa

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Pooch656

Cooking Level: Intermediate

Home Town: Porirua, Wellington, New Zealand

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Reviewed: Oct. 25, 2009

Very delicious!

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 18, 2009

This was also my first time cooking with Quinoa...and there is no turning back now. What a great recipe. Like some of the other reviewers I used just about half the oil, instead of lemon juice I used the juice from one lime, and I added chopped red pepper and feta. It was just delicious. Thank you for giving me the courage to use a new healthy grain!

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murphdog

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Reviewed: Oct. 8, 2009

This is the first time I cooked with quinoa, so I wasn't sure how the texture should have been after cooking. It turned out a bit mushy rather than grainy. But no one noticed! I brought it to a potluck BBQ and they enjoyed it. I too, added some cumin and garlic because I thought it needed more flavor. This is a keeper for me!

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Miss Henny

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

I liked this very much. Very good. It was a big hit with my husband, he wanted it in his lunch everyday. He said it was a refreshing change from a sandwich. Quinoa is hard to get here and really expensive. I would make it more often if it was easier to get.

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ang p.s.

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Reviewed: Sep. 13, 2009

Very good, used the food processor, and made everything tiny dice....easy to scoop with tortillas or pita. Fresh lemon juice only, not the bottled stuff! I added some garlic also, and a handful of mint. Yummy!

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DEBBYDOODLEBUG

Cooking Level: Expert

Home Town: New Middletown, Ohio, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 25, 2009

Makes a really lovely salad or side dish and healthy too!!

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 23, 2009

Great for Gluten/Wheat Free diets! This is delicious! I followed the recipe as written, but added more lemon juice (2 lemons worth). I will definitely make this again, maybe adding some red onion too.

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Jocelyn in AK

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 22, 2009

Excellent! I used sweet onion instead of green onion. Followed the rest of the recipe and it is so good!!!!!!!!!!!!!

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Kim

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2009

I did not love this recipe. I felt that the lemon/olive oil dressing was too.. sharp.. I guess is the correct word, you tasted them too specifically - it did not blend with the rest of the dish. I like the idea and simplicity of the dish - but I don't like the mixture of flavors it provides.

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MK!

Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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Reviewed: Aug. 9, 2009

I was confused about the amount of green onions...it seemed like way too much. There was also too much parsley...I only used 3/4 of the required amount. We added celery and green bell peppers and omitted the cucumber (didn't have any on hand). Delish first time with quinoa!!

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 24, 2009

With the changes I made, I give this 5 stars - we loved it! I used 1/2 cup red quinoa and 1/2 cup green lentils. I followed reviewer suggestions and added a little cumin and garlic. Delicious side dish to grilled meats this summer.

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Sondra

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Reviewed: Jul. 23, 2009

This is one of our favorite dishes. I can't believe I've waited so long to rate it! I've made it multiple times, and it's perfect. I add a few cloves of garlic because it just seem unnatural to have garlic-less tabouleh. We smother pita with hummus, add the tabouleh, and sprinkle feta on top. Delish! My only hesitation in making this is all the chopping that goes into it. I am planning on purchasing a food processor just so I can make this more often!

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katie

Cooking Level: Intermediate

Home Town: Inman, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 21, 2009

I followed other reviewers advice and replaced the water with broth. I left out the leek, added extra parsley and a tablespoon of vinegar. It was a real crowd-pleaser. It makes a ton- so have a big dish ready for it!

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JulieArroway

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Reviewed: Jul. 19, 2009

I substituted the green onions for leek. The salad didn't have much taste so I added generous amounts of garam masala.

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raudakind

Cooking Level: Beginning

Home Town: Reykjavík, Höfuðborgarsvæði, Iceland

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Reviewed: Jul. 19, 2009

i like this with lots of lemon. Sub finely diced red onions for the green onions works nicely as well.

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Muffin Dad

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Reviewed: Jul. 15, 2009

First round with Quinoa....I thought it was pretty good!! Mint would have been a nice addition.

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BUFFALOS9

Cooking Level: Intermediate

Home Town: Athens, Ohio, USA

Living In: Boulder, Colorado, USA

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Reviewed: Jun. 16, 2009

This was okay. I was looking for a good quinoa recipe. I added about 1/3 of a cup of mint, because other tabouleh recipes sometimes call for it, and it brightens it up a little. Still feel like it needs a little something. Not very much flavor.

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katiemae

Cooking Level: Beginning

Home Town: Willington, Connecticut, USA

Living In: Wethersfield, Connecticut, USA

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Reviewed: Jun. 13, 2009

I made this last night and I chopped the carrots instead of grating them to make the Tabbouleh more crunchy. My mother and brother really liked this recipe. I found it a tad bit too lemony but if that's what you like, you'll really enjoy it. I will probably make it again but with a little less lemon juice.

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