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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Reznut

Cooking Level: Beginning

Home Town: Santa Monica, California, USA

Living In: Orange, California, USA

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Reviewed: Jun. 10, 2009

very good. I'd definitely make this again. It was so easy and tasty!

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brytness

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Reviewed: Jun. 3, 2009

very tasty!! i didn't use the cucumber since i don't like cucumbers in my tabbouleh. i just used the whole bunch of parsley instead. i also only used the leaves as i find the stems pretty chewy.

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LList

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Reviewed: May 30, 2009

I made this for 4th of July last year and everyone loved it. Fresh and yummy. This is going to be standard summer fare in our house.

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Dani

Cooking Level: Intermediate

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Reviewed: May 24, 2009

This is my first recipe made with quinoa - YUM! I love it! I did not have all the ingredients for this recipe but what I did have was leftover pico de gallo which was very similar to what this recipe calls for. Cucumbers, tomatoes, olive oil, onions, salt, jalapenos, limes and pepper. Just a lovely combination of things. Great recipe, although slightly modified I'm sure the original is even better!

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VallartaTiffany

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Reviewed: May 24, 2009

Very good. I added cumin and garlic salt for more flavor.

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Charlene

Cooking Level: Beginning

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Apr. 24, 2009

I didn't like it. Too sour. I would put less lemon juice in it, but maybe it depends on the brand.

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MissPile

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Reviewed: Apr. 22, 2009

I absolutely loved this when I made it. I didn't use carrots and I think I used more cucumber. It's so delicious, really light, and somehow refreshing. I think it's the cukes and lemon juice. I think I could eat bowls of this stuff on it's own! It is definately a 'season to taste' type dish.

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jWigs

Cooking Level: Intermediate

Living In: Ashburn, Virginia, USA

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Reviewed: Apr. 19, 2009

First let me say that quinoa and tabbouleh (separately) are two of my favorite foods. Then let me say --- I NEVER thought about using one to make the other. BRILLIANT! I changed the recipe to fit what I had on hand (fresh tomatoes and basil) and ended up with sort of a Tuscan version of this dish. With a drizzling of olive oil and balsamic, a dash of kosher salt and a bit of fresh cracked pepper -- this has become one of my favorite weekday (actually ANY day) lunch! Thanks for an easy, healthy and super-delicious recipe!

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AK Cook

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Reviewed: Apr. 13, 2009

I had never heard of quinoa and have recently been experimenting with different grains. I have to say that this recipe has me looking for many more using quinoa. It is absolutely delicious with the fresh lemon juice. The only difference I made was using chicken stock instead of water and then eliminating the pinch of salt used to boil it. I will be making this recipe many times over! Yummy!

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stephanie932

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Reviewed: Apr. 10, 2009

I made this for Passover seder last night. I was very excited to discover that quinoa is kosher for passover while other grains like rice and couscous are not. Anyhow, I had 20 people so I tripled the recipe. I had a ton of it. People ate at least half and I still have lots leftover. It says that it serves 4 but as a side dish, I'd say it serves more like 8. It got rave reviews from all of my guests and several people asked for the recipe. I did tweak it a bit as per recommendations from other reviewers. I tripled the quinoa but only doubled the vegetables. I also cooked the quinoa in vegetable broth and added a teaspoon of cumin. I also added two large cloves of garlic. Keeping in mind that I tripled the recipe, two cloves were very strong and prounounced. It tasted good but one large clove would have over-powered a single recipe. If were to make a single recipe, I would be very conservative with the garlic. A little goes a long way. I also did 1 cup parsley, 1 cup cilantro and 1 cup mint which tasted awesome. The only complaint about this recipe is that it involves a TON of chopping and took a long time to make because of it.

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Stephanie K

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Reviewed: Apr. 9, 2009

This recipe is excellent! I took it to a Mediterranean potluck dinner and three people asked me for the recipe. Thanks! Also, quinoa is a great alternative to grains for friends who have to eat gluten free.

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MOMMYOCOOLTWINS

Cooking Level: Expert

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Quinoa Tabbouleh

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