Skip to main content New<> this month
Get the Allrecipes magazine

Tabbouleh Salad with Quinoa and Shredded Carrots

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"Great summer recipe. When unexpected company comes, everything I need can be picked from the garden."
Added to shopping list. Go to shopping list.


1 h servings 300
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.
  2. Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.
  3. Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.

Nutrition Facts

Per Serving: 300 calories; 16.3 33.2 7 0 314 Full nutrition

Explore more


Read all reviews 0