Quinoa Tabbouleh

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Most Helpful Positive Review

Jan 20, 2004

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.

—neiciebeans

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Most Helpful Critical Review

Jan 21, 2011

This was very fresh tasting but we didn't love it. It just seemed like it was missing something. It would have been good in a wrap or pita with something more flavorful...chicken, falafal, flavored tofu, feta.

—Kalex

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657 Ratings

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Apr 06, 2006

I thought this was a nice, fresh, healthy salad. I took another reviewers advice and subbed the parsley for cilantro, and used halved cherry tomatoes for the tomatoes. It seemed like it was missing something so I threw in a dash of cumin. That added the complexity I was looking for. I'll make this again often.

—Alicia

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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!!!!!!!

—MISSJENAFFLECK

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Feb 03, 2008

A real favourite - I take it to pot-luck parties, or use it for lunch during the week. My additions: - soak the quinoa overnight, then rinse thoroughly before cooking; add the lemon zest from the lemon used to produce the juice; add 8oz cubed/crumbled feta cheese. I often use dried parsley instead of fresh and it still tates great. Bonus that it tastes better & better as it "ages"!!

—hemison

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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.

—DIDART

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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!

—Jamie

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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.

—Samantha Li

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Nutrition

Calories
354 kcal
18%

Carbohydrates
45.7 g
15%

Cholesterol
0 mg
0%

Fat
16.6 g
26%

Fiber
9.3 g
37%

Protein
9.6 g
19%

Sodium
379 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quinoa Tabbouleh

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 354
** Calories from Fat: 149

% Daily Value *
** Total Fat 16.6g 26 %
** Saturated Fat 2g 10 %
** Cholesterol 0mg 0 %
** Sodium 379mg 15 %
** Potassium 804mg 23 %
** Total Carbohydrates 45.7g 15 %
** Dietary Fiber 9.3g 37 %
** Protein 9.6g 19 %
** Sugars 7.8g
** Vitamin A 166 %
** Vitamin C 105 %
** Calcium 16 %
** Iron 58 %
** Thiamin 18 %
** Niacin 18 %
** Vitamin B6 14 %
** Magnesium 20 %
** Folate 67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.