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Quinoa Tabouleh

Quinoa Tabouleh

A little twist on this Middle-Eastern salad makes this even healthier! Recipe by Laura Bashar of Family Spice



  1. In a small non-stick pot, bring to boil:
    • 2 cup water
    • 1/4 tsp kosher salt
  2. When water is boiling, stir in:
    • 1 cup quinoa
  3. When water returns to boil, reduce heat to low and cover pot. Cook until done, about 12 minutes, and allow to cool.
  4. In the meantime, coarsely chop in a food processor:
    • 3 bunches parsley, American , stems removed
  5. Transfer parsley to your serving bowl and mix with:
    • 5 Roma tomatoes , diced
    • 1 bunch of green onions , diced
    • 2 garlic cloves , minced
    • 1/2 cup extra virgin olive oil
    • 1/4 cup lemon juice
    • 1/4 tsp kosher salt
    • 1/8 tsp black pepper, ground
  6. Stir in cooled quinoa and refrigerate until ready to serve.

Prep Time: 15 min
Cook Time: 0 min

Difficulty: Easy
Servings: 10
Serving Size: 1 cup

Cooking Tips: Depending on the size of your parsley bunch, you could use 1/2-1 cup of quinoa.