Reviewed: Aug. 6, 2008

I found this to be kind of bland, not worth all of the effort of chopping and grating.

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Reviewed: Jul. 21, 2008

The quinoa adds a much nuttier taste to the salad than bulger, but both ways make a great tabbouleh. I substituted red onion for the green onions, left out the carrots for a more traditional tabbouleh and added one clove of garlic minced to the dressing...YUMMY!!!

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Mitchipoo

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 21, 2008

Thanks for the suggestion to use Quinoa instead of the traditional bulgur wheat. I used less olive oil, but essentially the same ingredients--very good.

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Mtnshelby

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2008

I followed the recipe exactly and I loved it! The carrots added just a touch of sweetness. This makes a great summer lunch or picnic dish, I'll definitely make this one again.

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HMarche

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Reviewed: Jul. 17, 2008

this was my first attempt at quinoa, and it was delicious. I made sure i rinsed it first, and i used chicken stock instead of water. I liked it warm and cold (leftovers were great!) Now I am trying more quinoa recipes from this site- I am hooked!

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hpUK

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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Reviewed: Jul. 15, 2008

I loved this. It was super easy and tasted as good as the Near East Tabolueh I get at the store. I love quinoa. It's great.

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emilyauck

Cooking Level: Intermediate

Home Town: Palm Harbor, Florida, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jul. 14, 2008

An excellent wheat-free tabbouleh! The only changes I made were: No carrots (my fiance doesn't like them), only one bunch of green onions, and about 3 T. lemon juice (instead of 1/4 cup). I also added some chopped fresh mint and cracked black pepper. This is delicious!!!

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2008

Very good. Great lunch for a hot day.

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thomlynn61601

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Reviewed: Jun. 19, 2008

This tabbouleh is very good. In the past I have used couscous in this recipe, but it's very much worth it to use quinoa. The quinoa is substantial enough to stand up to any extra liquid that comes out of the tomatoes or cucumbers, especially after a day in the fridge - it's still delicious and not soggy. Tips: Cooking the quinoa in chicken or vegetable broth gives the tabbouleh a heartier flavour. If the lemon is too tangy, take the edge off with 1/2 tsp of honey or sugar. For a little twist, add one clove of minced garlic.

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collegecook

Cooking Level: Expert

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Reviewed: Jun. 18, 2008

Easy, except for the shredding of the carrot. Has a fresh taste to it. My husband thought it should be a 5 & I thought a 3 so we compromised. Will make again.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Jun. 18, 2008

I added a splash of quince white balsamic vinegar, which gave a really subtle sweetness and clean finish of the flavors. I had never had quinoa before, but my fiance and I loved it - more mild than bulgur - and it is a complete protein on its own. Great recipe!

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vivaciouschef

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 17, 2008

This was a wonderful recipe. I will make again and again when the garden starts producing.

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Creighberhill

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Reviewed: Jun. 12, 2008

This was the best quinoa recipe I have ever had. I didn't have the parsley and it was sooo good. My son who hates quinoa asked for more. Will make it again without a doubt. For lunch I am going to add grilled chicken and make a meal out of it. Thanks

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tracy

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Reviewed: Jun. 10, 2008

We love quinoa, but we thought this was just...boring. I make a tabbouleh using lentil sprouts, which is one of our favorites, but for us it didn't really work with the quinoa. It wasn't bad; it just wasn't great. Thanks, anyway.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 16, 2008

Im a huge fan of tabbouleh and just recently discovered the great taste of Quinoa! I thought it would go great in a recipe like this. This recipe is wonderful Thank you!

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CarlaB.

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Nelson, British Columbia, Canada

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Reviewed: May 16, 2008

This is a fresh change of pace from the norm. Recipe is very big. plan on a crowd.

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Dessertfirst

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2008

This recipe was refreshing and absolutely delicious! I followed the recipe precisely, except I did not add salt into the pot. Two pieces of advice are to rinse the quinoa before cooking and cool the tabbouleh before eating... it tastes very refreshing when it's cold!

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Jamie

Cooking Level: Beginning

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Reviewed: Apr. 12, 2008

Had a hard time getting the veggie pieces as small as they have them at the Arabic restaurants I've been to, but it was really tasty and healthy! I love how the quinoa adds so much protein, too. I added 3 cloves of garlic, minced. Will definitely make again.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Apr. 6, 2008

Excellent recipe! I added some lemon zest, used only one large tomato and had no scallions so I used about 1/4 cup finely chopped red onion. I also had a few sprigs of fresh mint left over so I chopped that up with the parsley. Made a tasty lunch with some toasted pita bread and hummus.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Apr. 5, 2008

I halved 10 oz. cherry tomatoes, cooked a little bit of white onion in olive oil in the same pot I cooked the quinoa instead of green onion, added a bit of black pepper and didn't have any parsley. Still perfect, though I may cook some garlic in w/ the quinoa next time.

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