Quinoa Tabbouleh

I thought this was a nice, fresh, healthy salad. I took another reviewers advice and subbed the parsley for cilantro, and used halved cherry tomatoes for the tomatoes. It seemed like it was missing something so I threw in a dash of cumin. That added the complexity I was looking for. I'll make this again often.

A real favourite - I take it to pot-luck parties, or use it for lunch during the week. My additions: - soak the quinoa overnight, then rinse thoroughly before cooking; add the lemon zest from the lemon used to produce the juice; add 8oz cubed/crumbled feta cheese. I often use dried parsley instead of fresh and it still tates great. Bonus that it tastes better & better as it "ages"!!

Great recipe - gotta love quinoa. I used half the oil (lower fat) and added 2 tbsp of apple cider vinegar and used only one bunch of onions. Turned out great. It's also suitable for a Candida-free diet if you use sea salt.

This recipe was refreshing and absolutely delicious! I followed the recipe precisely, except I did not add salt into the pot. Two pieces of advice are to rinse the quinoa before cooking and cool the tabbouleh before eating... it tastes very refreshing when it's cold!

Had a hard time getting the veggie pieces as small as they have them at the Arabic restaurants I've been to, but it was really tasty and healthy! I love how the quinoa adds so much protein, too. I added 3 cloves of garlic, minced. Will definitely make again.

This is a great recipe, and a nice twist on traditional bulgar tabbouleh. The quinoa gives it a very nice texture, and the addition of shredded carrots gives it some sweetness, which complements the lemony tang. I used half the olive oil to lower the calorie count a little. I'll make this one again!

quinoa is my new favorite food! i substituted celery for cucumbers, since i don't like cucumbers. i like to use less green onions and only 1/8 cup of lemon juice for a more subtle flavor. the longer it sits, the better it tastes.

It is like a salad. I will double the quinoa next time, cut the oil and add a little vinegar. I have had several people taste it and everyone really likes it. I made it with dirty rice and they complemented each other for a tasty meal. This was my first introduction to quinoa and I am now looking for more.

I made this for Passover seder last night. I was very excited to discover that quinoa is kosher for passover while other grains like rice and couscous are not. Anyhow, I had 20 people so I tripled the recipe. I had a ton of it. People ate at least half and I still have lots leftover. It says that it serves 4 but as a side dish, I'd say it serves more like 8. It got rave reviews from all of my guests and several people asked for the recipe. I did tweak it a bit as per recommendations from other reviewers. I tripled the quinoa but only doubled the vegetables. I also cooked the quinoa in vegetable broth and added a teaspoon of cumin. I also added two large cloves of garlic. Keeping in mind that I tripled the recipe, two cloves were very strong and prounounced. It tasted good but one large clove would have over-powered a single recipe. If were to make a single recipe, I would be very conservative with the garlic. A little goes a long way. I also did 1 cup parsley, 1 cup cilantro and 1 cup mint which tasted awesome. The only complaint about this recipe is that it involves a TON of chopping and took a long time to make because of it.

This is delicious the way I made it! You will be much happier if you make this dish in advance and leave it in your fridge overnight or for a day before serving/eating. Here's how I made it: I cooked the quinoa in homemade veg stock. I only used 1/8 c. olive oil, which was plenty. I used the juice from 1-1/2 lemons (didn't measure). 1 cucumber (could have used more) and about one bunch of green onions (it was enough). Left out the carrots. Subbed cilantro for parsley and was very glad I did. I don't care for tomatoes so left them out, but if you like tomatoes I would definitely add them. I also added some cumin and could probably have been more generous with it. I used quite a bit of sea salt, adding more the next day. I meant to add a can of garbanzo beans but after opening the can, I noticed they were soybeans so threw them in anyway. The addition of feta or kalamata olives would definitely be delicious as well. Don't be afraid of adding lots of sea salt and lemon juice! A PLEA TO THOSE WHO USE CHICKEN STOCK TO COOK THE QUINOA: If you're making this for a potluck/picnic, please consider using veg stock or water, because by using chicken stock you have just turned this awesome vegetarian dish into one that vegetarians can't eat. Of course if it's for your family or those you know don't care, then it's fine, but sometimes some dish like this is the only thing vegetarians can eat!! Thank you.

This tabbouleh is very good. In the past I have used couscous in this recipe, but it's very much worth it to use quinoa. The quinoa is substantial enough to stand up to any extra liquid that comes out of the tomatoes or cucumbers, especially after a day in the fridge - it's still delicious and not soggy. Tips: Cooking the quinoa in chicken or vegetable broth gives the tabbouleh a heartier flavour. If the lemon is too tangy, take the edge off with 1/2 tsp of honey or sugar. For a little twist, add one clove of minced garlic.

This was very fresh tasting but we didn't love it. It just seemed like it was missing something. It would have been good in a wrap or pita with something more flavorful...chicken, falafal, flavored tofu, feta.

This is one of our fav salads! Best with a simple baked chicken dish. Sometimes I need a little bit more dressing, but not much. I found quinoa at Trader Joes or Costco sells organic quinoa in a 5lb. bag. I always wash the quinoa and soak it. Some studies say if you soak it for an hour (so the white part is visible) it's healthier because it has had time to germinate prior to cooking. All in all, make sure to at least wash it. I always cook my quinoa in chicken broth (or vegetable broth) to give it a little more flavor. Also cherry tomatoes cut in half are sweeter and less messy than regular tomatoes and adding an orange bell pepper really makes this dish colorful and super healthy!

Delicious, and fresh. Those complaining that it lacks something must be use to eating MSG, or other fake flavors. This dish is so refreshing and the taste is amazing. Fresh top notch produce will ensure the best results, especially the tomatoes. I dropped the olive oil from a quarter cup to just a few tablespoons- no need for all that oil, just a smidge. I also added a generous splash of rice vinegar.

Yummy, I LOVE quinoa! My 5 STAR TIPS: Rinse the quinoa, like you would rice. Add fresh raw minced garlic. Seed tomatoes and cucumber. Add splash apple cider vinegar. Use fresh squeezed lemon juice, even lime juice in a pinch, especially if you sub cilantro for parsley! Leave carrots out, unless you require sweet taste, we don't like it. Cut the oil in half. Use only sea salt. And finally...add fresh mint! That mint is the flavor you are missing, when you wonder why this doesn't taste "right". Cool the quinoa overnight, before you add all the COLD ingredients the next day, right before serving. And adding feta cheese and avocado is never wrong! This dish is eaten COLD. I am not sure this was clear for those trying something new.

Easy to make, delicious salad. I add black beans and cooked chicken and serve it as a meal on its own!

I add a can of chickpeas, 3 cloves of minced garlic, and 1/4 c feta cheese.

very yummy and simple enough for a first time quinoa maker! its quite fresh and simple and if you don't like how plain it is you could add numerous spices to spice things up! i liked its so healthy and delicious. this recipes makes a LARGE quantity.

This has the potential to be an outstanding dish. I don't normally like tabbouleh that much, but now I've discovered it's just because I don't care for bulgur that much! This was the first time I made quinoa, and it seems really easy to overcook. Be careful with the instruction for 15 minutes and watch it when it gets close to 10. I think mine turned out a bit on the mushy side because I cooked it for the full 15 (along with rinsing and soaking for 4 hours before cooking). Other than that, I halved the amount of oil and that seemed to work well. Added some chopped fresh mint in with the parsley - somehow, it just wouldn't be tabbouleh to me without SOME mint in there. I too seeded both tomatoes and cukes. I liked the addition of carrots. Will definitely try again with some of the cumin and feta variations mentioned in other reviews. Thanks!

I loved this recipe! So easy to make! I am a big fan of tabbouleh made w/ bulgar so I was especially happy to find a recipe that used quinoa, a " super grain". The FoodLovers Companion says its a complete protein b/c it comtains all eight essential amino acids. And its an especially colorful dish w/ all the veggies in it. I took the seeds out of the cukes and did the same w/ the Roma/Plum tomatoes that I used, so the dish would not get watered down. I also added more lemon, EVOO and salt. Next time I may add a dash of cumin but all in all this dish didnt need improvement, other then a slight adjustment of seasoning.

Loved it! I served it with pita bread and hummus, and it is super filling. If you serve it immediatly, it will taste like something is missing, but if you wait a day , the juices soak up and it is great! This definatly serves more than 4, I got about 8 servings out of it.

I just made Quinoa Tabbouleh the other day, but w/o tomatoes, cucumber and carrots. That sounds delish! Since I think the taboule is already so good without these ingredients, I am going to add them for my lunch and it will probably be even better.. BTW.. I only used 1 Tbsp of extra virgin olive oil. It actually is better with 2 Tbsp, but I am on Weight Watchers, so keeping the points down enables me to eat a larger portion.

Oh Wow. I just loved this. I used seeded roma tomatoes, cut olive oil by half and used an English cucumber. I brought this to work with a little cold sliced chicken on top. All I added was a dash of spicy salt to the mixture. Perfect lunch. This is going into permanent lunch rotation. :)

This was a hit at my party last night. I doubled the recipe and did not use green onions. Everyone who asked for the recipe was directed to allrecipes website. Thank you, SYNEVA B for a healthy, flavorful and potluck friendly recipe.

This is amazing! I used red pepper instead of tomato (I'm allergic to tomatoes), left out the carrots (same), and chopped the parsley myself. The first time I made it, it wasn't so good since I used dried parsley. Chopping it yourself makes a huge difference!

Left out carrots and green onion. Cooked the quinoa in 1 3/4c chicken broth for a bit more flavor, added 1 tsp cumin as recommended by other reviewers and added 1/2tsp garlic powder & half a diced red pepper as well. Was very good a few hours later, but was fantastic the next day! This is now one of my favorites!

I halved 10 oz. cherry tomatoes, cooked a little bit of white onion in olive oil in the same pot I cooked the quinoa instead of green onion, added a bit of black pepper and didn't have any parsley. Still perfect, though I may cook some garlic in w/ the quinoa next time.

This was quite good. Half the recipe was enough for 4-6 servings. Add a little feta cheese for fun!

Delicious and healthy. I used cilantro instead of parsley and added a little cumin and it turned out great. Very clean and refreshing taste. We stuff this in pita bread but it tastes good on it's own too.

I loved this even though I made it my own just a tad. :) I cooked the quinoa in chicken broth, used half cilantro for the parsley and added a bit of feta. Yum!!!

This was really good; the only complaint I think would be between the lemon dressing and the cup of parsley, this salad was very lemony. But still very good and will be a staple in my kitchen.

Instead of doing all quinoa, I used half quinoa and half brown rice. I used half the amount of chopped parsley and I thought it was more than enough. I also added about a 1/3 c. of chopped green pepper for some added crunch. I absolutely loved this dish! It is so much better than traditional tabbouleh with bulgur.

Loved this! I made slight modifications, of course, but can't understand how others are complaining about blandness. I found it extremely bright and fresh. My mods: cook quinoa in veg stock, sub red onion for the scallions, add 1 tsp of cumin, add zest of one lemon, omit the carrot, only used half the oil. Be sure to seed both the cuke and tomatoes before dicing. Would definintely be great with some added mint, kalamata, and/or feta.

I don't have much time to cook but this recipe is well worth the time involved. I followed the recipe for all ingredients, plus took the advice of other raters to add cumin and 1/2 jalapeno pepper. This makes a very large salad so you must add the proper amount of oil called for. Similar to others, I thought something was missing and tried adding just a bit more lemon juice. The lemon juice must be fresh squeezed (bottled will not have the zing). I have made the recipe three times in the last month and am now purchasing quinoa in bulk because of this recipe alone. I have never rated a recipe on the Internet before ... that's just how good this recipe is. My husband loves it, can't get enough..it is light, refreshing, and yet satisfyingly filling. Follow the instructions (olive oil contains healthy fats - even if you are dieting, do not deprive yourself of essential fatty acids). Enjoy!

This was far better than I thought it would be!! I had no green onions, parsley or carrots and now I'm wondering how much better it would have been if I had these ingredients. The lemon really made this dish great so if you don't have that on hand, I wouldn't recommend making this.

this was good! i didn't find it bland and i basically followed the recipe (with some eyeballing of amounts of everything) excluding the carrots (the texture didn't seem to fit in my head). i squeezed a whole lemon, used extra virgin olive oil, and probably did more than a 1/2 teaspoon of sea salt (after reading a couple reviews that said the flavor was a little bland, i decided to go for several dashes of sea salt :P). i'd definitely make it again, but i'm only giving it 4 stars because i feel like it's lacking substance... i.e., it'd make a great side, but i couldn't have this as a meal on its own (and i love vegetables and salads and make meals out of them all the time!).

I used half the oil (1/4 cup seems to me to be way too much) and added a healthy dose of apple cider vinegar as well as salt and cumin. I also left out the carrots because it's more traditional that way. I love this salad, it has a very unique taste. It's not for everyone, but for me it's a great low-cal healthy lunch option. Thanks for the recipe!

I made this for a potluck tonight and it was very well received. Kids even liked it! I am not a huge fan of parsley, so I did 1/4C parsley and 1/4C cilantro. I also reduced the olive oil just a bit. It did seem a little bland (probably improves overnight) so I put it a few twists of Trader Joe's Everyday Seasoning with the built-in grinder. That did the trick! I do think adding a bit of feta and /or garlic would be tasty, too.

I was out of bulgar wheat and was glad to find a good grain substitute. I normally don't add carrot to my tabbouleh. I actually finely decided my carrot, and it provided some sweetness and a nice crunch. Good recipe. I can see myself making it again.

This is a wonderful summer recipe that pleased the whole family. I found that chicken was a nice addition.

I don't add the carrots and reduced the olive oil by half...delicious!

Great recipe, but I added my own flare! I added green pepper, yellow onion (and the green onion it calls for), and fresh garlic. I also added feta cheese as another reviewer mentioned. I used dried parsley instead of fresh and omitted the carrots. Easy and delicious!

Delicious recipe! Other recipes usually have red onion and mint in them--I'm glad this one doesn't. I cooked my quinoa in veg broth, so I left out the salt. I also cut back the olive oil to 1 TBSP and subbed a can of very well-drained diced tomatoes for the fresh. We had this with hummus and whole-wheat pita on the side, and it was a perfect light lunch. We'll definitely be making this again.

So good and So refreshing! Healthy and Tasty! Can't get much better than that! Thanks so much for the recipe! Total keeper and a regular in my household! Yum! LATER......... I have made this before but I am always surprised that I forget how refreshing and tasty it is. Served this again and with the Kofta recipe from this site. Yum!

Our family liked this a lot. I'm a carbaholic, so I made half again as much quinoa as the recipe called for, and will probably double it next time. I also added an orange bell pepper that was on its last legs in my frig. There is a pretty high vegetable-to-grain ratio in the original recipe, and our tastes run a little more to the grain side (since I wasn't trying to recreate Tabbouleh, I didn't feel the need to try to stay as authentic as possible). My quinoa cooked just like rice. I think there must be quite a variety of quinoa available on the market after reading about the woes of other reviewers. Using Bob's Red Mill brand, there is no rinsing necessary, and you don't have to soak it, either. It wasn't mushy, and had a nice al dente bite to it. This salad reminded me quite a bit of a Mediterranean-style salad I used to make with couscous. This is a much healthier option! Thanks for the recipe!

Really good! I took suggestions from other reviewers and mixed in about 1/3 part cilantro with the parsley and added some red wine vinegar. Next time, I think I'll try adding some cumin and cayenne for a kick. Will definately make this again.

Awesome! My favorite quinoa recipe. Not sure why anyone would say this did not have enough flavor. I am a vegetarian and tend to eat different foods than the typical American. I tried this out on a couple of my non veggie friends and they both loved it! I will be making this again. The only change I made was that I did not add the carrots and cooked the quinoa in vegetable stock.

I just made this yesterday for a family get together. It was absolutely delicious. I had doubled the recipe to be sure to have enough as we have a few vegetarians in the group and I wanted to be sure they had a protein source. People were fighting over leftovers!

This really is a terrific dish! I used a lemon/lime juice combo and added chicken. Served with wheat crackers. Fabulous!!!

This was inexpensive, fast, and super healthy. I'll make this again and again, it will be especially great in the summer!

Tried twice but couldn't finish. It makes 4 HUGE servings. Just didn't have much flavor.

Quinoa actually tastes a lot better if you soak it at least 8 hours first, 24 hours is even better, it gets rid of ALL the bitterness and actually tastes kind of sweet. I tried just rinsing and I tried soaking for an hour, but I have a sensitive pallate and I could still taste the bitterness.

Delicious -- was a little bland, so I added the feta to kick it up a notch. Quick & easy & healthy

yummers

This was my first attempt at cooking with quinoa, and it turned out wonderfully (I guess it also helps that I love tabbouleh!)

So good! And so fresh tasting! I followed it to the letter and it was fantastic. Later on, I added a wee bit more salt, and to make it more of a meal, I added some crumbled feta cheese. It is delicious both ways!

First time cooking quinoa. I did not even know it existed until my sister in law served it for dinner recently. I made substitutions only because that is what I had handy. First... I cooked my quinoa in vegetable buillon, used dried parsley and basil, I did not have green onion so used regular white onion, no lemon so used lime, no carrots. Still turned out quite tasty. Thanks for the recipe.

mmm mmm mmm! love it. I used white, black and red quinoa in my salad. I halved the oil and added a little garlic and a small amount of fine black pepper as I felt it needed a little something extra, but other than that it's a lovely salad. The quinoa gives it a beautiful texture that you just don't get from bulghur wheat. I think I will always make the quinoa version in future.

I used quite a bit more parsley than the recipe called for as this one is light on the parsley. I also subbed minced fresh garlic for the onion as I am not a fan of onions. Lastly, it was a bit bland, so I added 2 add'l tablespoons of lemon juice and 2 tablespoons of raw apple cider vinegar- that did the trick. I will also remove the seeds from my tomatoes next time.

Sooo good! The only change I made was to cook the quinoa in chicken broth instead of just water oh and I also reduced the oil amount a bit. Will make maney times in the future! Thanks Syneva for a healthy and delicious recipe! Elvira Silva.

Delicious! Per some of the other suggestions, I added some feta cheese. It rounded it out perfectly. YUM!

This recipe is sooooooo good!!!! Tofu and cilantro make a great addition.

loved it! I halved the oil and cooked the quinoa in chicken broth

We love this, it has become a staple at my house. My husband makes his own batch without tomatoes and extra onion, but the kids and I like it as written.

Love it! Made it exactly and it was great. Would maybe add more parsley I the future.

I used 2 Cups Quinoa and 2 tomatos, 1 bunch Onions. It takes less time and energy if you cook the Quinoa in a rice cooker. 1 Cup Quinoa and 2 Cups Water and a pinch Salt.

This recipe was pretty good. I seeded the tomatoes and the cucumbers. I think the dressing needed a bit more oopmh - maybe some garlic and/or onion. I added some feta cheese to about half of the tabbouleh. Other than that, I enjoyed this dish very much.

I seeded the cucumber and tomatoes, and I halved the oil and lemon juice, so I didn't find this watery @ all. I did substitute cilantro for parsley based on other reviews, but next time I'll stick w/ parsley. This recipe is really good and makes a lot more food than I thought it would. It does get better the longer it sits. I'll make this again.

By FAR one of the best Tabbouleh recipes I've tried from this site. My family LOVES it and I find myself making it several times a month. Doubt I'll ever go back to using bulgur wheat again. As a couple of other reviewers noted - I reduced the oil to half and added some Apple Cider vinegar to give it some tang. YUM!

I cannot stop eating this refreshing salad. I added a tsp of cumin and only 1 tomato because that is all I had, but it was the perfect amount! This will be my new go-to recipe for bbq's this summer!

Always looking for an easy side that's a good make-ahead - this is perfect. Make up a large amount of quinoa and this is good for in a packed lunch, dinner side, and good for a few days ... as well as being incredibly healthy!

This was a good start for me, but I will be making a few changes next time. For one, I don't care for cucumber, and I was hoping the flavor would be masked, but it isn't. I will leave that out next time. I also feel like garlic and white onions are an important part of tabbouleh, which I will probably add next time. Lastly, adding a can or two of garbanzo beans adds the protein you need to make this a healthy, vegan dinner. Thanks for the recipe!

I love this recipe....made one change though i dont like the taste of parsley so i used fresh cilantro and added a pinch of cumin and left out the carrots. It was delicious even my fiance ate some and he hates quinoa!!!

AMAZING! So nourishing, delicious, and surprisingly easy and fast to make. I did make some adjustments: I halved the amount of grated carrot, I used red quinoa (mostly because I already had some on hand), I substitute the cucumber with zucchini because I can't digest cucumber, and I used two instead of three tomatoes. The zucchini lends a subtler more filling quality to the tabbouleh; try it out! Thanks for the recipe!

Excellent recipe. It was very flavorful and is easy to put together. Great salad/ side dish. Extra virgin olive oil and fresh lemon juice are the keys to the recipe. I also added some fresh garlic for some punch. It will be a part of my rotation.

This was delicious, especially the next day. I added pine nuts and it was so good! Will make again.

Add avocado and more spice

Absolutely astronomical! I use a can of hunts diced (undrained) instead of fresh, and I boil the onions with the quinoa, but otherwise, everything else the same. Best tasting tabouleh I've had, ever!

This is a fresh change of pace from the norm. Recipe is very big. plan on a crowd.

Quick and easy! At first I thought it was a bit too much oil, but it tasted really good. Much better the second day! Thanks for a wonderful and healthy recipe!

I add this to pitas stuffed with falafel, tzatziki and hummus. I have found the green onion to be a little overwhelming and eliminated it from the recipe for my use in the wrap. Great way to add and extra health boost to a vegetarian diet

I'm sorry to say we didn't really like this recipe. We first had it in pita bread with falafel and a yogurt cucumber sauce, and it was okay. When we had it on its own, it wasn't that good either despite following the recipe exactly. We won't be making it again.

This is wonderful! My only complaint is that the quinoa to veggie ratio seems off. I had tons of veggies, and not enough quinoa.

Really good and fresh. I added feta which I think added a lot of flavor to the dish.

we all love it ! i leave out the carrots and for the special mmhh... take one cup fresh mint, chopped ! try it ;)

Fantastic! I followed the recipe, but I think next time I'll use less oil and lemon juice--it was pretty wet. I added cumin, as another reviewer suggested, and used sliced grape tomatoes instead of large tomatoes b/c that's what I had on hand. OK, I'm not gonna lie--I ran out of lemon juice (only had about 1/8 c) and used lime for the rest. It tasted like it would be better with all lemon, but in a pinch, lime was good, too! Thanks for the recipe!

2017 Update! I use a red onion, finely chopped and that was even better! I also stopped using olives and switched to just capers. I have made this at least 20 times and I mix it up with whatever is on hand. I do not use salt in the beginning and I do rinse the quinoa first. It takes time for the Quinoa to cool down..about 30 min. Then I add the EVOO, I don't measure, as I eyeball how wet the mixture is. I add red wine vinegar, balsamic , apple cider or rice wine vinegar. I use whatever kind I have in the pantry at the time. I do not use lemon juice as I love the tang of the vinegars. I use whole grape tomatoes and chopped cucumbers with the seeds scooped out. I do not use carrots but it is a must to use fresh parsley! I add feta cheese and hefty dashes of red pepper flakes and fresh ground pepper. I add sea salt to taste at the end. With the saltiness of the feta and capers, you don't need much. I have added black and Mediterranean olives. Again, whatever I have on hand. This is so versatile, you can add in pretty much whatever you have in the fridge. If I am out of feta, I add chopped string cheese or mozzarella. Also it is true if you serve it hours or a day later- the flavors have a chance to meld together and it tastes much better!

I am new to using quinoa, so I love finding new recipes to try it in. I made this with cucumbers, carrots, tomatoes and shredded zucchini. Love it chilled.

Very yummy, but had to add 3 cloves of garlic to make it perfect. Also added feta cheese

absolutely wonderful! I used fresh squeezed lime juice, a bit more Himalayan salt, half the olive oil, and threw in a few cloves of fresh crushed garlic = spectacular! Super Yummy!

I didn't care for this - I think it is very overrated. I prepared as instructed and it came out VERY bland. Ended up adding balsamic vinegar, feta cheese, and some more salt just to get it to a point where I wouldn't throw it away.

Ok but very plain sauce/dressing

So delicious and light! Added feta and used cilantro. Great summertime salad. Had a bbq and this was the perfect side to a great big burger! Healthy and didn't add more weight to the meal! Loved it so much made it again a few nights later just as it's own meal.

This was my first experience with quinoa. It is a different kind of texture. I thought it tasted okay, but if I make this again I might add a little less parsley.

First round with Quinoa....I thought it was pretty good!! Mint would have been a nice addition.

All I can is YUMMY!! followed recipe exactly and it was very good!

if i could give it more than 5 stars, i would! i consider myself a bit of a tabbouleh 'snob' and this is outstanding!

Delicious. I used vegtable broth in place of water (I did not salt the water therefore) and red onion instead of green. I added fresh ground pepper to taste. Just another note: the recipe calls for "parsley" and flat Italian parsley is far superior in tabbouleh than the curly variety. I had never heard of/ tried quinoa before this recipe. I can't say I like it better than bulgar tabbouleh, but definitely as much.

The quinoa was a bit strong, even after soaking and rinsing.