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Nutrition Facts
Serving Size 1 (352g) Recipe makes 4 servings
Calories 359
Calories from Fat 187		(52%)
Amount Per Serving		%DV
	Total Fat 20.9g	32%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 13.9g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 34mg		1%
Potassium 777mg		22%
Total Carbohydrate 39.0g		13%
	Dietary Fiber 5.3g	21%
	Sugars 3.9g
Protein 7.7g		15%
detailed view... how is this calculated?

Quinoa Tabouli

Recipe #140618 | 25 min | 10 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Oct 10, 2005

I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgar as the base of this Mediterranean-Middle Eastern salad.

SERVES 4 -6 (change servings and units)

Ingredients

2 cups water
1/2 cup fresh lemon juice
1 cup quinoa
1/3 cup olive oil
3 medium ripe tomatoes
2 tablespoons fresh mint
1 1/2 cups parsley, coarsely chopped
1 cup scallion, chopped
salt, to taste

Directions

1
Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
2
Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
3
While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
4
Stir in cooked quinoa and salt. Mix well.
5
Let tabouli sit in the refrigerator for a day to blend flavors.
6
Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

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Featured Reviews for This Recipe

From: Hanna Louise

On Oct 22, 2009

It tasted delicious but some people thought it was a bit too sour even though I only added 1/4 cup lemon juice--half what was called for. I also only used a tablespoon olive oil, which seemed plenty and kept the dish light and fresh-tasting. I would also prefer it with more veggies and less quinoa; next time I make this I think I'll add cucumbers and more tomatoes.

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From: UmmBinat

On Sep 14, 2009

Wonderful now we can eat tabouli again! We are gluten free. This tastes fresh and almost exactly like the typical version but its healthier. We like to add a lot more fresh lemon juice than called for. I also throw in a couple pinches of cinnamon as I think Ive heard thats the secret to good tabouli. Make sure to wash the quinoa very well between your fingers while rubbing the grains together. I do not add as much scallions out of preference. I serve this on it's own or I have served it with Chicken With Sumac(Jujeh Al Sammak) and Cucumber Salad With Yogurt (Middle East, Palestine) for a good Lebanese/Palestinian meal. I will make this again.

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From: Mad scientist

On Jan 20, 2008

Unbelievable! The quinoa is a great twist on the traditional tabouli texture. I added chick peas and cucumbers to give an additional crunch and doubled the mint because it is my favorite part of tabouli. I only let the dish sit for an hour before serving it, and it was still delicious. Will definitely make this again.

5 people found this review helpful

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From: free-free

On Apr 12, 2007

I really enjoyed this "new twist" on an old favorite of mine - tabouli. I followed the recipe as toni gifford created it except for adding 2 cloves of finely chopped garlic. I also felt the need to use grape tomatoes because the tomatoes available to me this time of year would not do the dish justice. I must have used about the whole pint container of those because they are almost gone, but I was munching on them as I prepped. The combo of the fresh mint, parsley, scallions and lemon are outstanding - oh yes, I also added a bit of the zest of the 2 lemons I juiced...This is a wonderful recipe and I could barely wait for it to chill before digging in!!! Ms. TG is correct it was even better the following evening as the flavors permeated the grain. I know I will make this all summer long. It is easy, light and refreshing Thanks for a "keen" recipe!!!

5 people found this review helpful

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