quinoa tabbouleh

(2 ratings)
Recipe by
Moya Parmele
Ashland, VA

We serve this at our restaurant during the summer (Ashland Coffee and Tea). There is always a need for a good vegan recipe that everyone can enjoy. This one certainly beats the summer heat. Very refreshing!

(2 ratings)
yield serving(s)
prep time 30 Min

Ingredients For quinoa tabbouleh

  • 1 box
    organic quinoa, cooked according to package directions
  • 1 bunch
    cilantro, roughly chopped
  • 1 bunch
    mint leaves
  • 1 bunch
    green onions, sliced, both white and green parts
  • 1 pt
    cherry tomatoes, halved
  • 2 lg
    cucumbers, peeled, seeded, and finely diced
  • 1/2 md
    sweet red onion, finely diced
  • 1 md
    sweet red pepper, seeded and finely diced
  • DRESSING
  • 2 md
    limes, juiced (about 1/4 cup).
  • 1/2 c
    olive oil, extra virgin
  • 1 pinch
    celery seed
  • 1 pinch
    salt and pepper

How To Make quinoa tabbouleh

  • 1
    Cook quinoa and put in large bowl. Whirl cilantro, mint leaves and (optionally) 3 garlic cloves in food processor. Add to quinoa. Add halved cherry tomatoes, cucumbers, green and red onion, and red pepper.
  • 2
    Make dressing. Mix lime juice, olive oil, and seasonings together and pour over quinoa mixture. Stir well, and chill covered in the refrigerator. Easily lasts a week, and the flavor improves over time.
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