Reviewed: Aug. 24, 2007

Absolutely astronomical! I use a can of hunts diced (undrained) instead of fresh, and I boil the onions with the quinoa, but otherwise, everything else the same. Best tasting tabouleh I've had, ever!

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RationalBeing

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Reviewed: Aug. 17, 2007

This was very good. I cooked the quinoa in the rice cooker with vegetable broth, and after it cooled (in the fridge) I added the vegetables. I used cilantro instead of parsley and I only used about 2-3 tablespoons of oil and increased the amount of lemon juice to suit my taste. I ate this for about a week and it got better each day. I also tried it with some feta and that was great too. Overall an A+ recipe.

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Sara

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 13, 2007

My first try at working with Quinoa was this recipe and it was awesome! Everyone loved it!

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It's Tava Time

Cooking Level: Expert

Home Town: Tribune, Kansas, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Aug. 5, 2007

First time cooking quinoa. I did not even know it existed until my sister in law served it for dinner recently. I made substitutions only because that is what I had handy. First... I cooked my quinoa in vegetable buillon, used dried parsley and basil, I did not have green onion so used regular white onion, no lemon so used lime, no carrots. Still turned out quite tasty. Thanks for the recipe.

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elb0316

Cooking Level: Intermediate

Home Town: Brawley, California, USA

Living In: La Jolla, California, USA

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Reviewed: Aug. 2, 2007

This is a tasty, festive, and gluten-free take on tabbouleh. It's so colorful, it would make a good party dish. I stirred in 2 tsp of minced garlic but otherwise I made no alterations to the recipe. My only complaint is that it makes a LOT and I didn't want to try freezing it to preserve it. I had to throw some of it out even though both my husband and I were eating it for lunch for three days!

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 22, 2007

This was horrible. I didn't eat it and nor did anyone in my family.

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REE28AM

Cooking Level: Expert

Living In: Tyler, Texas, USA

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Reviewed: Jul. 14, 2007

Healthy, high-protein, and great flavor. An excellent use for an idea-craving grain such as quinoa! Also great for us gluten-free folks who can't eat the standard tabbouleh.

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WONDERMAMA

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Reviewed: Jun. 30, 2007

I used cherry tomatoes and halved the green onions and it was great! Thanks!

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PRAIRIEMOMMY

Cooking Level: Expert

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Reviewed: Jun. 20, 2007

This has the potential to be an outstanding dish. I don't normally like tabbouleh that much, but now I've discovered it's just because I don't care for bulgur that much! This was the first time I made quinoa, and it seems really easy to overcook. Be careful with the instruction for 15 minutes and watch it when it gets close to 10. I think mine turned out a bit on the mushy side because I cooked it for the full 15 (along with rinsing and soaking for 4 hours before cooking). Other than that, I halved the amount of oil and that seemed to work well. Added some chopped fresh mint in with the parsley - somehow, it just wouldn't be tabbouleh to me without SOME mint in there. I too seeded both tomatoes and cukes. I liked the addition of carrots. Will definitely try again with some of the cumin and feta variations mentioned in other reviews. Thanks!

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Anichka

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Living In: Cambridge, Cambridgeshire, England, U.K.

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Reviewed: May 21, 2007

This recipe was pretty good. I seeded the tomatoes and the cucumbers. I think the dressing needed a bit more oopmh - maybe some garlic and/or onion. I added some feta cheese to about half of the tabbouleh. Other than that, I enjoyed this dish very much.

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donut1130

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: May 20, 2007

Excellent! My whole family enjoyed (husband and my 3.5 year old daughter) I tossed it with a few tablespoons of balsamic vinagrette and it was perfect. Great light summer salad.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Apr. 26, 2007

I LOVE this! Tabbouleh is one of my favorite salads, but I had never made it before. I cook quinoa a lot. So, I had to try this. It has quickly become a family favorite. I took it to a potluck brunch and I lost count of how many people wanted the recipe. The only change I made was to use a whole bunch of parsley instead of just a cup, but that's just because I like my tabbouleh with a strong parsley flavor.

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KMMCGR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Apr. 16, 2007

GREAT, GREAT! GREAT!!!! If I could, I would give this a 10 out of 5!!!!! I use cilantro instead of parsley. I think this added a touch more flavor. Next time I might try a bit of shrimp in this. One of the best recipes off this sight. I served it on Pita bread and baked Vidalia onions as a side. Thanks for sharing!!!!

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ATKINSON

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 10, 2007

Quinoa actually tastes a lot better if you soak it at least 8 hours first, 24 hours is even better, it gets rid of ALL the bitterness and actually tastes kind of sweet. I tried just rinsing and I tried soaking for an hour, but I have a sensitive pallate and I could still taste the bitterness.

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Sara R

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Reviewed: Apr. 6, 2007

This was a wonderful, light meal for a hot day! I was about 2 tbsp shy on the lemon juice, so I went 2 tbsp less on the oil. That, coupled with draining the chopped tomatoes, gave it just the right amount of liquid. We are garlic lovers so I added 2 small cloves of crushed garlic. Otherwise, followed to the letter. I think I may try it with some fresh mint next time, but had none on hand. Used Italian, flat leaf parsley. This is a keeper as I'm always looking for meat-free items for Friday during lent. Thanks for posting!

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chefcouture*com

Home Town: Toms River, New Jersey, USA

Living In: Goodyear, Arizona, USA

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Reviewed: Apr. 4, 2007

This was awesome. I made this for Passover and everyone, including my Mother in Law, raved about this dish. My son's girlfriend asked for the recipe so she could make it for her family. I made a variation by doing about a third cilantro to two/thirds parsley, and I think it might be nice topped with some Feta Cheese. This was very, very good...thanks for sharing the recipe. It's not difficult to make and has a lot of flavor.

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Trudi Davidoff

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Reviewed: Apr. 3, 2007

Really good - my first experience using quinoa. I have to say that I am a novice at cooking it though...needed more time and was still a little wet. however the tabbouleh was good. I used less oil and added some basil for additional flavor. thanks for the post!

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RWLEVINSON

Cooking Level: Intermediate

Living In: Davis, California, USA

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Reviewed: Mar. 25, 2007

Mmmm... sooooo good. I actually ended up adding some roasted red pepper vinagrette dressing to it. Not too much... just to give it a little kick.... it needed it. With this addition and sitting over night it was amazing and didn't make it through the next day. I did not use as much oil as called for... perhaps half the amount. I also cooked my quinoa in veg broth seasoned with garlic powder. So fresh!!!

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chickachickamow

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Reviewed: Mar. 21, 2007

great recipe for summer! Try it with mint instead of parsley, or put both in....you will love it!

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Pat

Cooking Level: Intermediate

Home Town: Quito, Pichincha, Ecuador

Living In: La Rochelle, Poitou-Charentes, France

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Reviewed: Mar. 9, 2007

I used the chicken stock, cilantro, and added some red pepper. Pretty good. Although I still thought it was a little bland. But my husband thought it was the best quinoa dish he's ever had. ETA: I made this with the parsley & it was even better!

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lmcirig

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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