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    You are in: Home / Recipes / Quinoa Tabouli(Tabbouleh) Recipe
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    Quinoa Tabouli(Tabbouleh)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Mrs.R's Note:

    Tabouli using quinoa(pronounced keen-wa), a great South American grain, instead of bulgur or couscous. This Mediterrean/Middle Eastern salad is PACKED with flavor and simple to make! This salad is meant to be served chilled, but I normally can't wait that long, and end up eating it while it's still a little warm. It also tastes better the second day. And don't forget to rinse the quinoa!

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    Units: US | Metric


    1. 1
      THOUROUGHLY rise quinoa in cold water! This is very important, or else you will be left with a bitter taste!
    2. 2
      Bring the chicken broth to a boil and add salt and quinoa.
    3. 3
      Reduce heat, cover and cook on low for 12-15 minutes.
    4. 4
      Allow quinoa to cool.
    5. 5
      Combine all other ingredients, and once quinoa is cooled, toss and enjoy!

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    Ratings & Reviews:

    • on July 06, 2013


      This has become my go-to summer salad. I've been keeping some made in the fridge at all time for a quick snack or a ready side dish.<br/>My only comment is that cilantro is optional, but mint is not. That is signature flavor of Tabbouleh.

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    Nutritional Facts for Quinoa Tabouli(Tabbouleh)

    Serving Size: 1 (319 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 358.3
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 566.7 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 6.3 g
    Sugars 6.5 g
    Protein 10.8 g

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