Quinoa Tabbouleh
Fresh and vibrantly flavored, this Quinoa Tabbouleh has all the familiar flavors of traditional tabbouleh, but with easy to cook and nutrient rich quinoa instead of bulgur.
Nutrition Facts
154.23 kcalCalories
3.85 gProtein
17.23 gCarbs
8.26 gFat
Ingredients
Instructions
Rinse the quinoa under cool running water. Place the rinsed quinoa in a pot with 1.75 cups of water. Put a lid on top, bring it to a boil over high heat, then reduce the heat to low and let simmer for 15 minutes. After 15 minutes, turn off the heat. Allow the quinoa to cool before making the salad or else the heat will wilt the parsley and vegetables. To cool it faster, spread it out on a baking sheet and place in the refrigerator for 30 minutes.
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Reviews from the Original Source
The sizes of "a bunch" vary greatly - sounds like that is where the problem lies here. It would be better for the recipe to state a measured amount of chopped parsley like 1 cup or 1.5 cups so that viewers could more perfectly duplicate the recipe at home. Just my two cents.
Didn’t have parsley so I added a little dried mint and dried dill. So delicious and refreshing.
I love this recipe and have used it many times. My question: I failed to rinse the quinoa before cooking. Can I rinse it after it is cooked? Drawbacks?
I go back to this recipe about every 2 weeks. Not only is it cheap and healthy, it’s delicious and fresh at any time of year. I love to add a can of chickpeas for extra protein!
I've literally made this every couple months for the past few years. It's cheap, easy, and tastes great! I end up eating a bowl for lunch all week. Also, as an aside, a lot of foods don't agree with my stomach (Celiac), but these budget bytes quinoa salads are perfect for me. It's like they're what my stomach is designed to digest. Anyway, thanks!
P.S. fresh lemon and freshly chopped garlic definitely take this to the next level.
This was my first time trying quinoa and wow was I pleasantly surprised! Not only did I find out I like quinoa, but I LOVED this dish!! I added a basil balsamic marinated chicken breast and your homemade naan and they were the perfect compliment! I will definitely be making this again
Pretty good but I used the bottled lemon juice and put 1/4 cup and it turned out too sour. I would use less lemon juice next time. I topped this with tahini chicken and it it balanced out the sourness and was a good combo!
I love making Tabbouleh because I love eating it, but also because it's such a versatile meal! This was the first time I made it with quinoa, but won't be the last! I also use a little less parsley by adding cilantro and basil to the mix (they all have healthy nutrients and I love the flavors). When preparing for my non-veg friends, I like to add a meat (chicken, turkey, salmon, or tuna) and a cheese (feta or queso fresco). All the various options make it seem like a different meal each time and it's so economical and fast to make! Thanks for sharing this recipe with us!
Omgosh! This is heaven!
This is, hands down, one of my favorite recipes on this site. I have made it many times and it turns out perfect every time. Tastes even better the next day! Thanks, Beth!
I've made this several time now, and, let me tell you, it's amazing!! I like to add one extra lemon. This makes the last serving a little soupy, but I don't mind. Besides that, I follow the recipe to a T. The cook time for the quinoa is spot on. I get mine from the bulk section at my local grocery store. This pairs really well with the Greek turkey burger recipe in the Global>>Mediterranean section. I strongly recommend both of these recipes
I just made this for lunch today and wow, this was just perfect. I think I like this version better than the original! This is going in my weekly rotation, thanks for being awesome. :)
Love Quinoa already! I added a little bit of Kale, and some balsamic vinegar to the dressing. Tastes amazing! Thanks for posting!
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