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Quinoa Tabbouleh


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  • 1 C dry quinoa, cooked
  • 1/2 C freshly squeezed lemon juice
  • 1/4 C EVOO
  • Kosher salt and freshly ground pepper
  • Pinch of freshly grated nutmeg
  • 2 bunches of fresh flat leaf parsley, finely chopped (about 3 C)
  • 1/2 C finely chopped fresh mint leaves
  • 1 pint cherry tomatoes, quartered
  • 1 English cuke, diced
  • Small handful jarred roasted red peppers, finely chopped



Step 1

Cook quinoa according to package directions.
Whisk together the lemon juice, olive oil, ½ rounded tsp of salt, pepper and nutmeg.
Combine parsley, mint, cherry tomatoes, cucumber, peppers and the cooled quinoa in a large bowl. Pour dressing over and toss to coat. Taste for seasoning, and let sit for about 5 min before serving.

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