Make Ahead

Quinoa Tabbouleh

by:
August 12, 2011
Author Notes

This is my variation of the traditional tabbouleh and has become my obsession this summer. It's fresh, delicious and super-healthy.

This recipe is very flexible - I've also added orange bell pepper and red cherry tomatoes! —sincaa

  • Makes 8 - 10 cups
Ingredients
  • 1 cup Quinoa
  • 2 bunches Italian Parsley, coarsly chopped
  • 1/2 English Cucumber, diced
  • 4 Green Spring Onion, minced
  • 4 sprigs Celery, thinly sliced
  • 8 Radishes, thinly sliced
  • 1/2 cup Fresh Mint, minced
  • Juice from 2 Lemons
  • 1/2 cup Olive Oil
  • Salt & Pepper (to taste)
In This Recipe
Directions
  1. In a medium saucepan, bring 2 cups water to boil. Add quinoa and simmer over low heat for 15 minutes.
  2. While the quinoa is cooking, add remaining ingredients in large mixing bowl and mix well. When quinoa is cooked, add (either warm or cooled) to the salad and mix well.
  3. Serve at room temperature or chilled. Keeps for 2 days.

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