Community Pick
Quinoa Tabouli
"I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgar as the base of this Mediterranean-Middle Eastern salad."
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 cups water
- 1⁄2 cup fresh lemon juice
- 1 cup quinoa
- 1⁄3 cup olive oil
- 3 medium ripe tomatoes
- 2 tablespoons of fresh mint
- 1 1⁄2 cups parsley, coarsely chopped
- 1 cup scallion, chopped
- salt, to taste
directions
- Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
- Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
- While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
- Stir in cooked quinoa and salt. Mix well.
- Let tabouli sit in the refrigerator for a day to blend flavors.
- Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.
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Reviews
-
Having grown up lebanese and loving most of all the food, I never cared for tabouli. Yet, I know how healthy it is for you to eat all those things uncooked and I thought I would find a recipe that got good ratings. I am so glad I did! I have added to the my familys lebanese cookbook that has been passed down through the generations and this one will be passed on as well. We added cucumber, pine nuts, cilantro and garlic. Thank you again! -
I had quinoa on my shopping list but managed to get home without it. So I used millet instead. Yummmm! And it hasn't even sat awhile yet. -
This is delicious! Like another reader, I added cucumbers and fresh cilantro. I had also read somewhere to roast the quinoa first, which I did. It was excellent. I have added this to my favorites. -
YUM!!! Very good, and the only quinoa recipe I could get my kids to eat! The whole family loved it, plus it is very healthy-full of protein and veggies! Thanks! -
Sometimes barely is hard to find at my local grocery store and so this tabuoli with quinoa instead was perfect. It tastes just like traditional tabouli and makes for a great recipe for weekly meal plan.
see 52 more reviews
Tweaks
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I liked this quite a bit. It had the right amount of parsley for my taste, and I really liked the use of quinoa instead of bulgur (I might actually prefer it now). The only change I will make next time is to use less lemon juice...it was a bit overpowering, I thought. Thanks for sharing this! -
I used buckwheat instead of quinoa. It cooks up in about 20 minutes. Turned out very nice. Btw: I would not recommend using kasha which is the toasted version of buckwheat as it is strong tasting. The only hard part was processing the parsley. I separated off most of the stems, discarded the bigger ones and finely chopped the small stems. It should also be noted that parsley is best soaked and spun in a salad spinner to clean it properly.
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This was fantastic, my mum is still sitting there right now eating this out of the bowl with a spoon. This was my first recipe ever using quinoa. We don't get scallions here so i used shallots instead. Very simple recipe. We loved this very much. Thanks for posting. Miss Pixie x x x :D
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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