Tabbouleh recipe

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  • Yield: 4 Servings


  • generous 1 cup quinoa
  • 2½ cups water
  • 10 vine-ripened cherry tomatoes, seeded and halved
  • 3-inch/7.5-cm piece cucumber, diced
  • 3 scallions, finely chopped
  • ½ lemon juice
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp chopped fresh mint
  • 4 tbsp chopped fresh cilantro
  • 4 tbsp chopped fresh parsley
  • salt and pepper
How to Make It
  1. Put the quinoa into a medium-size pan and cover with the water. Bring to a boil, then reduce the heat, cover, and let simmer over low heat for 15 minutes. Drain if necessary.
  2. Let the quinoa cool slightly before combining with the remaining ingredients in a salad bowl. Adjust the seasoning, if necessary, before serving.

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