Rating: 4.5 stars 4.4
976 Ratings
  • 5 star values: 612
  • 4 star values: 264
  • 3 star values: 63
  • 2 star values: 21
  • 1 star values: 16

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; carbohydrates 45.7g; fat 16.6g; sodium 324.7mg. Full Nutrition
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