Total Time
Prep 30 mins
Cook 20 mins

This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours

Ingredients Nutrition


  1. Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
  2. Set aside on a flat dish, spreading it out to allow it to cool evenly.
  3. When quinoa is cool, combine all ingredients and serve.
Most Helpful

I made this just as written thanks to my nearby Persian store with Sumac, a salad container full of rocket and some fresh herbs from our garden. I made this just as written except extra Sumac as I noticed salt was omitted. It didn't need the salt. I also cut back a bit on the olive oil. Great recipe! I used about a cup of arugala unpacked.

MC Baker June 09, 2010

This is a good one but not my favorite on the site. I used all the ingredients including freshly squeezed lemon juice and an unrefined olive oil.

UmmBinat August 26, 2010