Reviewed: Feb. 1, 2006

This is a good recipe; I like it better than the traditional bulgar tabbouleh. It is lighter and tastier, I think. With this recipe, I would suggest decreasing the amount of lemon juice, adding salt & pepper, and adding small cubes of firm tofu. I enjoyed this very much -- thanks.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 6, 2005

The name is misleading, as this is not like any tabbouleh I've ever had. I found that it was much too wet, and did not enjoy the combination of flavors. I believe it has potential for improvement, and would consider trying it again with additional spices and leaving out some of the vegetables.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 17, 2005

Great recipe. Made in advance and took camping with us. Feta cheese made it awesome. Only change is that I would reduce the oil and juice next time -- got a little watery. Light and delicious, though -- resulted in "happy campers," for sure.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 3, 2005

this is light and refreshing and delicious! I used a slight variation on the veggies, cucumber, green onion and red pepper... otherwise I did the recipe exact. I think it needs some freshly ground black pepper. That would make it a 5 star in my book.

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EATYOURVEGETABLES

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: May 26, 2005

Thank you for this great recipe! I've been trying to find a way to work more whole grains into my diet and this was perfect. I did cut back on the olive oil to save on fat and calories but the lemon really brightens the flavor. Also this will store in the refrigerator for a good 3-4 days and still taste great. Also, I didn't have any fresh parsley on hand so I used dried and it still tasted great. I'll be eating this all summer!

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SHIRLEY122

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Reviewed: Apr. 27, 2005

Great recipe - gotta love quinoa. I used half the oil (lower fat) and added 2 tbsp of apple cider vinegar and used only one bunch of onions. Turned out great. It's also suitable for a Candida-free diet if you use sea salt.

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DIDART

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Reviewed: Apr. 25, 2005

Excellent recipe! And so healthy. I didn't change a thing because it's perfect.

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CAROLANA

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Reviewed: Mar. 16, 2005

This recipe is sooooooo good!!!! Tofu and cilantro make a great addition.

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Lilanya

Cooking Level: Expert

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Reviewed: Sep. 22, 2004

This was quite good. Half the recipe was enough for 4-6 servings. Add a little feta cheese for fun!

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SEA1964

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Jun. 21, 2004

Oh Wow. I just loved this. I used seeded roma tomatoes, cut olive oil by half and used an English cucumber. I brought this to work with a little cold sliced chicken on top. All I added was a dash of spicy salt to the mixture. Perfect lunch. This is going into permanent lunch rotation. :)

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Mar. 7, 2004

I loved this recipe! So easy to make! I am a big fan of tabbouleh made w/ bulgar so I was especially happy to find a recipe that used quinoa, a " super grain". The FoodLovers Companion says its a complete protein b/c it comtains all eight essential amino acids. And its an especially colorful dish w/ all the veggies in it. I took the seeds out of the cukes and did the same w/ the Roma/Plum tomatoes that I used, so the dish would not get watered down. I also added more lemon, EVOO and salt. Next time I may add a dash of cumin but all in all this dish didnt need improvement, other then a slight adjustment of seasoning.

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SandyPaws

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2003

This really is a terrific dish! I used a lemon/lime juice combo and added chicken. Served with wheat crackers. Fabulous!!!

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EDDYSTONE

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Reviewed: Jun. 2, 2003

This recipe is almost the same as the one I've been using for years--minus the carrots and cukes. Helpful hints: Wash quinoa before cooking. Qunoa has a white powder-like substance on the grain that needs to be rinsed off before cooking. To speed cool quinoa--put in frig or freezer. To successfully chop rinsed (wet) parsley: remove stems and throw in food processor OR cut using kitchen scissors in a small tall-sided bowl. Another hint: remove seeds from tomatoes before dicing.

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neiciebeans

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Feb. 8, 2003

quinoa is my new favorite food! i substituted celery for cucumbers, since i don't like cucumbers. i like to use less green onions and only 1/8 cup of lemon juice for a more subtle flavor. the longer it sits, the better it tastes.

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STARLAZERO

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Reviewed: Jan. 24, 2002

It is like a salad. I will double the quinoa next time, cut the oil and add a little vinegar. I have had several people taste it and everyone really likes it. I made it with dirty rice and they complemented each other for a tasty meal. This was my first introduction to quinoa and I am now looking for more.

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SUSANOPAL

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Reviewed: Jan. 14, 2002

This is a great recipe, and a nice twist on traditional bulgar tabbouleh. The quinoa gives it a very nice texture, and the addition of shredded carrots gives it some sweetness, which complements the lemony tang. I used half the olive oil to lower the calorie count a little. I'll make this one again!

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