Quinoa Tabouli(Tabbouleh)

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Total Time
50mins
Prep 30 mins
Cook 20 mins

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!

Ingredients Nutrition

Directions

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

5 5

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.