Quinoa Tabouli

From: Nati

On Jul 4, 2009

excellent!

From: Deep South

On Jun 18, 2009

This was very good with quinoa, which is rich in protein. Ultimately, I prefer the bulgar version.

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!!!

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.