Quinoa Tabbouleh

Quinoa Tabbouleh

553
SYNEVA B 3

"This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes."

Ingredients

30 m {{adjustedServings}} servings 354 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

553
  1. 776 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 gr...

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 miss...

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 ...