Quinoa tabbouleh salad

Prep 10 min
Plus Cooking time: 10 minutes, Refrigeration Time: 60 minutes
Makes 8 cups



1 3/4 cups
1 cup
English cucumber
green bell pepper
1 large bunch
1/2 cup
1/4 cup
1/2 tsp
1/4 tsp


  • Pour water into a small saucepan and bring to a boil. Rinse quinoa with cold water several times. Drain and stir into boiling water with a pinch of salt. Reduce heat and simmer, covered, for 10 to 15 minutes, until all water is absorbed and quinoa grains are transparent.
  • Meanwhile, dice cucumber, tomatoes and green pepper. Thinly slice green onions and finely chop parsley. In a bowl, whisk oil with lemon juice, salt and chili powder.
  • Pour hot quinoa into oil mixture and toss well. Cool to room temperature. Toss with chopped vegetables and parsley. Refrigerate for 1 hour before serving.

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Photo credit: Roberto Caruso

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