Quinoa Tabouli

Hide Video
Quinoa Tabouli
Play Video

A twist on this middle eastern favorite dish provides a high protein meal with a great nutty flavor.

Yields: Serves 4-6


For the quinoa:

1 cup quinoa

2 cups water

For the salad:

1/2 cup cherry tomatoes, whole or sliced in half

1/2 cup black olives, pitted

1/2 cup cucumber, chopped

1/3 cup scallions, chopped

1 cup fresh parsley, chopped fine

1/4 cup olive oil

1/4 cup fresh lemon and/or lime juice

1-2 cloves garlic, pressed

1/2 tsp sea salt

1-2 cups lettuce or spinach

Optional Ingredients

1 red bell pepper, seeded and chopped

1/2 cup coarsely grated carrot

1/2 cup cooked garbanzo beans or chickpeas


For the quinoa:

Bring 1 cup of quinoa and 2 cups of water to boil. Lower heat and simmer, with the lid on, for 15-20 minutes. Cool before assembling the salad.

For the salad:

Mix together all ingredients except lettuce or spinach. This salad is best after chilling for 2-3 hours. Serve on a bed of lettuce or spinach.

Additional Tips

Though not shown, rinse the quinoa before cooking to remove the bitter taste. Use a very fine sieve or line a colander with cheesecloth.

Recipe by
Lester Karplus