This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

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  • Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Nutrition Facts

354 calories; protein 9.6g 19% DV; carbohydrates 45.7g 15% DV; fat 16.6g 26% DV; cholesterol 0mg; sodium 324.7mg 13% DV. Full Nutrition
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Reviews (697)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2004
This recipe is almost the same as the one I've been using for years--minus the carrots and cukes. Helpful hints: Wash quinoa before cooking. Qunoa has a white powder-like substance on the grain that needs to be rinsed off before cooking. To speed cool quinoa--put in frig or freezer. To successfully chop rinsed (wet) parsley: remove stems and throw in food processor OR cut using kitchen scissors in a small tall-sided bowl. Another hint: remove seeds from tomatoes before dicing. Read More
(695)

Most helpful critical review

Rating: 3 stars
01/21/2011
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. Read More
(27)
977 Ratings
  • 5 star values: 613
  • 4 star values: 264
  • 3 star values: 62
  • 2 star values: 22
  • 1 star values: 16
Rating: 5 stars
01/20/2004
This recipe is almost the same as the one I've been using for years--minus the carrots and cukes. Helpful hints: Wash quinoa before cooking. Qunoa has a white powder-like substance on the grain that needs to be rinsed off before cooking. To speed cool quinoa--put in frig or freezer. To successfully chop rinsed (wet) parsley: remove stems and throw in food processor OR cut using kitchen scissors in a small tall-sided bowl. Another hint: remove seeds from tomatoes before dicing. Read More
(695)
Rating: 4 stars
04/06/2006
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. Read More
(543)
Rating: 4 stars
05/30/2006
This was fabulous with just one tweak. I found it was slightly bland and missing something so I searched my pantry to see what I could add. I found a jar of pimento-stuffed green olives which I sliced and mixed in and it made all the difference. I would imagine feta would work too, it just needs some kind of flavor punch. I would definitely make this again, as it is a great dish to bring to picnics or potlucks where there will be a vegetarian. Soooo good! Even my meat-and-potatoes boyfriend who shuns anything either ethnic or vegetarian loved it!!!!!!! Read More
(364)
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Rating: 5 stars
02/03/2008
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"!! Read More
(164)
Rating: 5 stars
04/27/2005
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. Read More
(121)
Rating: 5 stars
04/22/2008
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! Read More
(91)
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Rating: 5 stars
04/12/2008
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. Read More
(69)
Rating: 5 stars
09/12/2002
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! Read More
(49)
Rating: 5 stars
06/16/2003
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. Read More
(49)
Rating: 3 stars
01/21/2011
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. Read More
(27)
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