Tabbouleh with Quinoa
Prep time
Total time
We often make this a day ahead but find the tomato tends to make the dish too watery. If you really like tomato with your tabbouleh, just toss it in right before serving.
Cuisine: Vegetarian
Serves: 4 servings
  • ½ cup uncooked quinoa
  • 2 cups finely chopped parsley, stems removed (approx. 1 large bunch)
  • 3 to 4 stalks green onion, coarsely chopped
  • 2 - 4 Tablespoons fresh lemon juice
  • 3 Tablespoons extra virgin olive oil
  • 1 tablespoon chopped mint
  • 1 cup chopped cucumber (thin-skinned variety like English or Persian)
  • 1 cup chopped tomato (optional)
  1. Rinse the quinoa well, in cold water and cook as directed on package. Cool to room temperature.
  2. Chop parsley, mint, onion, cucumber and tomato
  3. Toss all ingredients together, starting with 2 Tablespoons of lemon juice and adjusting by adding more to taste.
  4. Serve on bed of tender whole greens, accompanied by Creamy Homemade Hummus.
Recipe by Spatula Queens at