Quinoa Tabbouleh Recipe

5 6 7
Quinoa Tabbouleh Recipe
Quinoa Tabbouleh Recipe photo by Taste of Home
Publisher Photo

Quinoa Tabbouleh Recipe

Read Reviews
5 6 7
Publisher Photo
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon
Featured In: 20 Quinoa Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 small cucumber, peeled and chopped
  • 1 small sweet red pepper, chopped
  • 1/3 cup minced fresh parsley
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled. Yield: 8 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Quinoa Tabbouleh in Healthy Cooking August/September 2012, p42

Nutritional Facts

3/4 cup: 159 calories, 5g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 small cucumber, peeled and chopped
  • 1 small sweet red pepper, chopped
  • 1/3 cup minced fresh parsley
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
  2. Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled. Yield: 8 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Quinoa Tabbouleh in Healthy Cooking August/September 2012, p42

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuinoa Tabbouleh

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Jenisl User ID: 6929561 252787
Reviewed Aug. 16, 2016

"Very good! Definitely will make it again!"

MY REVIEW
toolbarsco User ID: 6725667 243901
Reviewed Feb. 16, 2016

"very easy and good--I agree with adding additional fresh squeezed lemon juice"

MY REVIEW
celestie4 User ID: 5199189 109795
Reviewed May. 25, 2013

"If it doesn't have quite enough zip, add more lemon juice (I used fresh squeezed). GREAT!"

MY REVIEW
ahmom User ID: 3426126 191037
Reviewed Oct. 25, 2012

"very good"

MY REVIEW
Pinstripes User ID: 3468767 109794
Reviewed Aug. 21, 2012

"Love it!"

MY REVIEW
Mrs_T User ID: 941931 193468
Reviewed Jul. 24, 2012

"I just tried this recipe for the first time and took it to a potluck at church. People raved over it and several asked for the recipe. I had to leave out the parsley as I had forgotten to buy any (and I'm sure it would have been far better with the parsley included), but it didn't seem to make a difference to people. A very refreshing and healthy salad that I am likely to make again and again!"

Loading Image