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Quinoa Tabouli (Tabbouleh) I (P, KLP, TNT)
Source: "May All Be Fed, Diet for A New World," by John Robbins
Serves: 3 to 4 as main course or 6 to 8 as side dish

1 cup quinoa
2 cups water
2 medium tomatoes, cut into 1/2" cubes
6 green onions, with tops, finely chopped
1 medium unwaxed cucumber, cut into 1/2" cubes
1 small green bell pepper, seeded and cut into 1/2" cubes
1 cup finely chopped fresh parsley
1/2 cup finely chopped fresh mint

1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 garlic clove, minced
1 tsp. fine sea salt
1/8 tsp. cayenne pepper

Put the quinoa in a wire strainer and rinse with hot water to remove any bitter flavor.

In a medium saucepan, bring the 2 cups of water and the quinoa to a boil over high heat. Reduce heat to low, cover and simmer until the quinoa is tender and the water is absorbed, approximately 10 to 12 minutes. Transfer quinoa to a bowl and cool completely.

When the quinoa is cooled, stir in the tomatoes, green onions, cucumber, bell pepper, parsley, and mint.

In a small bowl, whisk together the lemon juice, oil, garlic, salt, and cayenne pepper. Pour over the quinoa mixture and toss well. Cover and refrigerate for at least 30 minutes before serving. If the salad is prepared longer than 2 hours ahead, adjust the seasonings before serving.

Poster's Notes:
Here's a vegan recipe using quinoa. It's really great in the summer when the vegetables are in season.

Posted by Kimberly S. Augustson

Nutritional Info Per Serving: N/A