Sunday, 28 April 2013

Quinoa Tabbouleh

A great substitution for an old faithful recipe. Using quinoa instead of couscous, bring Tabbouleh into this century.


  • 3/4 cup  (175 mL) quinoa
  • 1 cup  (250 mL) chopped fresh flat-leaf parsley
  • 1 cup  (250 mL) chopped English cucumber
  •  1/2cup (125 mL) chopped green onions
  • 1/4cup (60 mL)  chopped fresh mint
  • 1 tomato, seeded and chopped

  • 3 tbsp  (45 mL) lemon juice
  • 2 tbsp  (30 mL) extra-virgin olive oil
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp  (1 mL) pepper


Rinse quinoa under cold running water. In saucepan, bring 1-1/2 cups water to boil; add quinoa and return to boil. Reduce heat, cover and simmer until no liquid remains, 18 minutes.

Remove from heat; fluff with fork. Transfer to bowl; let cool. Add parsley, cucumber, green onions, mint and tomato.

Dressing: Whisk together lemon juice, oil, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature or cover and refrigerate for 1 hour.

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