In our new cookbook “The Kitchen Decoded,” we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. —Logan Levant, Los Angeles, California
Quinoa Tabbouleh Salad Recipe photo by Taste of Home
3/4 cup packed fresh parsley sprigs, stems removed
1/3 cup fresh mint leaves
1/4 cup coarsely chopped red onion
1 garlic clove, minced
1 cup grape tomatoes
1/2 English cucumber, cut into 1-inch pieces
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
Directions
In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa.
In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.
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Average Rating:
dublinlab
Jun 9, 2017
I used fresh lemon juice, no mint ( l don't like it) and l sprinkles it with feta on the plate when l served, deliciouse and good for you. I will make this again. Janet. VFE
kimspacc
Feb 13, 2016
Very good!
chris_giles18
Dec 6, 2015
Delicious, will definitely make again.
TKCloughfam
May 1, 2015
This was wonderful.. It will be a stable during the summer. I didn't put the mint in it but I did use the fresh parsley. So yummy and refreshing
Reviews
I used fresh lemon juice, no mint ( l don't like it) and l sprinkles it with feta on the plate when l served, deliciouse and good for you. I will make this again. Janet. VFE
Very good!
Delicious, will definitely make again.
This was wonderful.. It will be a stable during the summer. I didn't put the mint in it but I did use the fresh parsley. So yummy and refreshing