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Quinoa Tabbouleh Recipe

Quinoa Tabbouleh Recipe

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
TOTAL TIME: Prep: 35 min. + chilling YIELD:8 servings

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

  • 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.

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.

Reviews for Quinoa Tabbouleh

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MY REVIEW
Donna
Reviewed Dec. 2, 2017

"This recipe is very good however Tabbouleh is not the same as couscous, b is made with bulgar wheat and is not a pasta as is couscous."

MY REVIEW
Jenisl
Reviewed Aug. 16, 2016

"Very good! Definitely will make it again!"

MY REVIEW
toolbarsco
Reviewed Feb. 16, 2016

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

MY REVIEW
celestie4
Reviewed May. 25, 2013

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

MY REVIEW
ahmom
Reviewed Oct. 25, 2012

"very good"

MY REVIEW
Pinstripes
Reviewed Aug. 21, 2012

"Love it!"

MY REVIEW
Mrs_T
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!"

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