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Quinoa Tabbouleh Salad Recipe

Quinoa Tabbouleh Salad Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 15 min. Cook: 15 min. + cooling

Makes: 6 servings

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

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 6 servings.
VIEW DIRECTIONS
Originally published as Quinoa Tabbouleh Salad in Simple & Delicious June/July 2015

Nutritional Facts

2/3 cup: 163 calories, 6g fat (1g saturated fat), 0 cholesterol, 403mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews

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

Feb. 13, 2016

Very good!

Dec. 6, 2015

Delicious, will definitely make again.

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

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

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