Red quinoa tabbouleh

By chefpandita
March 22, 2011
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Author Notes: My mom loves tabbouleh. As a teen I looked forward to it because she let me chop and dice the all the ingredients. Now that I'm a full time gourmand and a fitness freak, the first thing that came to my mind when I was introduced to quinoa was to make tabbouleh with it. Guess what tabbouleh recipe is my mom's favorite now? :) - chefpanditachefpandita

Food52 Review: Chefpandita's headnote to his wonderful recipe begins, "My mom loves quinoa." Well so do I, and I hereby certify that I am not his mother. If this is his tribute to her, she must be so pleased! The subtle crunch of the quinoa, and the bright flavors from generous amounts of lemon, cilantro, parsley, and mint combine for a wonderful sensory experience. And the colors! Nicely done, Chefpandita! - boulangereboulangere

Serves: 4

  • 1 cup red quinoa
  • 2 cups water
  • 1 bunch parsley
  • 1 bunch green onions
  • 1/2 bunch cilantro
  • 2 sprigs mint
  • 1 red onion
  • 1 cucumber
  • 1/2 cup lemon juice
  • Salt
  • Olive oil
  1. Wash quinoa and strain. Add to a pot of boiling water and let cook for 12-15 mins, until the germ (white curly string) separates from the grain. Turn the heat off and strain. Quinoa should maintain its shape, don’t overcook it.
  2. Chop herbs (the amount of each is up to you); dice the onion (I like to rinse it with cold ice water to remove the strong taste); peel the cucumber and cut it lengthwise, take a spoon and gently scrape the seeds out. Dice it.
  3. Mix quinoa with the chopped herbs and diced veggies, season with lemon juice and olive oil and sprinkle some sea or kosher salt. Let it rest in the fridge so the flavors blend and meld together. Or if you’re in a hurry, eat right away.
  4. Enjoy!

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