Reviewed: Feb. 7, 2007

This is the best recipe I've tried using quinoa. Guests rave about this and people always ask for the recipe when I serve it as a side dish. I always use cilantro instead of parsley and it makes it taste so fresh. Try it, you'll like it!

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Mighty Heidi

Cooking Level: Intermediate

Home Town: Kelso, Washington, USA

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Reviewed: Jan. 11, 2007

My first experience with quinoa, and it was a great one. Made a few changes to add flavor. Cooked the quinoa in chicken broth, adding cumin and dried parsley. Used smaller amounts of the vegetables listed and added chunks of zucchini. Also chopped up about 5 figs and thought it added another very interesting layer of flavor. Gave this 4 stars instead of 5 'cos the recipe might have been a little bland for me without the changes.

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KikiD

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Reviewed: Dec. 23, 2006

GREAT recipe! Thank you very much for sharing. I'd recently become interested in trying quinoa, and this was a great way to serve it. I've never had tabbouleh, either, so this was all a fantastic experiment. I read someone's comments about using cilantro instead of traditional parsley... I may try that next time, but in any case, this was perfect as is!

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KELLYRO

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Reviewed: Dec. 21, 2006

I just had tabbouleh for the first time at a middle eastern restaurant and I wanted some at home. This was pretty good, although I did sub fresh basil for half of the parsley out of personal taste. I think there was maybe just a bit too much lemon, but it really wasn't bad with the amount it called for.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 6, 2006

This was delicious, especially the next day. I added pine nuts and it was so good! Will make again.

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Passion

Cooking Level: Expert

Living In: Somerset, New Jersey, USA

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Reviewed: Oct. 11, 2006

Very nutritious and tasty, but still a little on the bland side for my tastes. I had no fresh parsley to add, so this may have made a huge difference in the overall taste. I added a bit of feta fresh ground pepper and dried parsley which livened it up a bit.

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lunachick06

Cooking Level: Intermediate

Living In: Ukiah, California, USA

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Reviewed: Sep. 16, 2006

I halved the olive oil and added some cumin, but did everything else according to the recipe and loved it.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Sep. 10, 2006

Enjoyed.

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Anita

Cooking Level: Beginning

Home Town: Chappaqua, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Aug. 23, 2006

Even my 18 month old loves this, which is great because it's chalk full of protein for him. I've made this a few times and I added a little more lemon juice for more of a kick and recently tried feta which was great. I'd love to add roasted pinenuts too. I cut down a bit on the green onion and used cilantro like some of the other reviewers recommended.

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jroe

Cooking Level: Beginning

Living In: Cotati, California, USA

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Reviewed: Jul. 30, 2006

yum! It's been extremely hot here, and I needed something that was light and didn't require a lot of stove time. This was perfect. I didn't have quinoa, so I used couscous instead. It worked perfectly. I had to makes some subsitutions just because of what I had on hand (I didn't have any parsley, and I forgot to buy olive oil last time I was at the store so I used sunflower oil instead), it was still delicious. This one is a keeper! Edit: okie I tried it with the olive oil, and the parsley and it was awesome! A have a huge bowl of this that I am going to eat for days.

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BOOTBYRD

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 5, 2006

I seeded the cucumber and tomatoes, and I halved the oil and lemon juice, so I didn't find this watery @ all. I did substitute cilantro for parsley based on other reviews, but next time I'll stick w/ parsley. This recipe is really good and makes a lot more food than I thought it would. It does get better the longer it sits. I'll make this again.

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Ahmilya

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2006

This is a very healthy yet very filling dish. I used red quinoa and added a little extra tomato and also cilantro and let it sit overnight. I will definatly be making this one again.

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april100

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Reviewed: Jun. 26, 2006

This is a very tasty healthy salad. I don't have much expirence with quinoa. I made it for lunch last week. My husband enjoyed it also. I made it just as stated. I can't wait to make again.

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Jun. 20, 2006

An excellent recipe. I replaced the onions with 3 cloves garlic and it was still good. One minor quibble: it takes much, much longer to prepare this recipe than 30 minutes, since you have to let the quinoa cool after cooking. You should budget at least 3 hours, and preferably overnight.

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 3, 2006

This is a very light and refreshing salad for summer and my first attempt to make anything with quinoa. It is a VERY healthful grain and contains a lot of protein. I ate a small bowl of this and was full for hours! Great for dieters because it tastes good, too!

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KC1126

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: May 30, 2006

This was fabulous with just one tweak. I found it was slightly bland and missing something so I searched my pantry to see what I could add. I found a jar of pimento-stuffed green olives which I sliced and mixed in and it made all the difference. I would imagine feta would work too, it just needs some kind of flavor punch. I would definitely make this again, as it is a great dish to bring to picnics or potlucks where there will be a vegetarian. Soooo good! Even my meat-and-potatoes boyfriend who shuns anything either ethnic or vegetarian loved it!!!!!!!

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MISSJENAFFLECK

Living In: San Francisco, California, USA

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Reviewed: May 18, 2006

Delicious. I used vegtable broth in place of water (I did not salt the water therefore) and red onion instead of green. I added fresh ground pepper to taste. Just another note: the recipe calls for "parsley" and flat Italian parsley is far superior in tabbouleh than the curly variety. I had never heard of/ tried quinoa before this recipe. I can't say I like it better than bulgar tabbouleh, but definitely as much.

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CJ

Cooking Level: Expert

Home Town: Wallingford, Connecticut, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: May 17, 2006

Mmmm, so yummy! I used a bit of minced garlic in place of the green onion due to allergies, and I also cooked the quinoa in low-sodium chicken broth in place of plain water. (Obviously this negates the vegetarian aspect of the recipe, but boy, is it great on flavor!) I will definitely be making this again, and experimenting further.

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