31 Reviews of Quinoa Tabouli

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.

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: batya

On Oct 12, 2007

delicious and healthy. i followed the recipe exactly but I would add garbanzo beans and fresh avocado next time for fun. also, i was concerned about adding the quinoa to the parsley and tomatoes while it was so hot, but it seemed to work just fine.

From: Rebelde

On Mar 21, 2008

I love using quinoa in tabouli! The best part for our family is that it is gluten-free!

From: burlapbra

On Jan 9, 2008

Holy yowsa, this is the best non-traditional tabouli I've ever, ever eaten!

From: lilquiz

On Apr 2, 2007

really liked this recipe. I did spice it up a little with 1/4 tsp. each of cinnamon, nutmeg and ground allspice. My husband even liked it, he's usually looking for "man food" in the fridge but found himself eating seconds of this. Will make again.

From: Chef Agnieszka

On Aug 30, 2007

It's yummy with Inca Red quinoa, too!

From: LonghornMama

On Jun 28, 2007

Great! I love tabouli and, though it took a couple of bites to get used to a different grain, really enjoyed this dish. Am always looking for quinoa recipes and this was a nice change. Very fresh and light. Made a great lunch with fresh fruit on the side. Thanks for sharing the recipe!

From: Resilient

On Sep 15, 2007

This recipe was easy to make and was an absolute hit at my beach party. Everyone kept telling me that the Quinoa Tabouli was perfect for a hot day out in the sun because it was filling and sustaining, but not heavy, and quite cooling internally. It stayed fresh for three days covered and refrigerated.

From: **Jubes**

On Jun 17, 2007

Reviewed for ZWT3 Fantastic recipe. This is a great gluten free version of Tabouli. I just love quinoa and I have mint and parsley growing in the garden. A real zinch to put together this recipe too. The resting time really does make all the difference. Thanks for another great recipe. (I'd give you more than 5 stars for this recipe if Zaar would allow it!)