Reviewed: Jun. 15, 2012

Added a garlic clove (minced) - that was the missing ingredient for us -- came out perfect.

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Reviewed: Jun. 13, 2012

We love this recipe. It is so colorful, flavorful, light but still filling. We served with fresh Pita and avocado slices and my husband slathered his pita with hummus before filling it up with the tabbouleh. We did make some changes based on another recipe we had looked at and what we had on hand at home: we used only 1/8 cup oil, used "grape" tomatoes instead, added about 1/2 cup canned garbonzo beans (deskinned), instead of parsley which I hate we used 10 leaves of chopped mint, also a dash of cumin, 2-4 cloves of garlic and some crumbled feta. We will probably make this for the rest of our lives we love it so much. Thanks!

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tarabawden

Reviewed: Jun. 12, 2012

Quinoa is amazing! and so good for you. I make my base Quinoa starting with roasting it in the pot with 2 Tsp olive oil, 3 tbs pressed garlic. Once it starts smelling good I add the water and 1 tbs chicken better than bulion. Let that boil for 1-2 min on high...then turn down the heat to low and cover for 15-20 min. It adds a grat flavor to savory dishes and made this recipie using this method, it was wonderful!

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NaNa

Home Town: Olalla, Washington, USA

Living In: Gig Harbor, Washington, USA

Reviewed: Jun. 12, 2012

I thought this was super-delightful. I didn't put in the green onions because I didn't have them, and I think it would have been better with them. But even without, it was nice, light and refreshing.

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EMCLAIRE

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Pocatello, Idaho, USA

Reviewed: Jun. 10, 2012

I added goat cheese and it was delicious.

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SBJAMIE

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Reviewed: Jun. 8, 2012

AMAZING! So nourishing, delicious, and surprisingly easy and fast to make. I did make some adjustments: I halved the amount of grated carrot, I used red quinoa (mostly because I already had some on hand), I substitute the cucumber with zucchini because I can't digest cucumber, and I used two instead of three tomatoes. The zucchini lends a subtler more filling quality to the tabbouleh; try it out! Thanks for the recipe!

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The Fledgling Basement Foodie

Cooking Level: Intermediate

Home Town: New Westminster, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 5, 2012

Less oil!

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adorkabilityx3

Reviewed: Jun. 3, 2012

Fist time cooking quinoa and it was mushy, so I subbed in whole wheat couscous. I left out the carrots too. This was very light and flavorful. Not too acidic or sharp. Try with hummus and falafels.

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Marty

Cooking Level: Expert

Reviewed: May 30, 2012

I loved it, I did not have a fresh lemon but I did have a fresh lime so I used that instead, I cooked the Quinoa in chicken broth and I chopped up the veggies very small with a small electric chopper to make them less noticeable to my boys. It turned out delicious. My boys gave it a good try some liked it, some not. but I will definitely make again for myself. Next time I may not add so much olive oil, I don't think it needed a full 1/4 cup.

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runner

Reviewed: May 28, 2012

Since I'm not a fan of parsley, and I'd never even tasted quinoa before, I wasn't sure how this would turn out. Have to say that I absolutely LOVE this super easy, super flavorful, refreshing little salad! Made it exactly as written, and it was superb. Next time I think I'll use a combination of parsley and mint, and add some goat's cheese or feta. Thanks so much!

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