Appetizers Featured Recipes Middle Eastern Recipes

Quinoa Tabouleh

So fresh and so green, green!
So fresh and so green, green!

2 cup chicken stock
1 cup quinoa
1 pinch salt
2 tbsp olive oil
1/2 teaspoon sea salt
juice and zest of 1/2 lemon
3 tomatoes, diced
1/2 cucumber, diced
1 tbsp green onion, diced
1/8 cup of red onion, diced
1/8 cup of bell pepper, diced
1 tbsp red wine vinegar
1 cup parsley, minced
1 tsp fresh dill, minced

I used my rice cooker to make the quinoa: 1 cup of quinoa with 2 cups of chicken stock. If you’re using a saucepan bring water to a boil. Add rinsed quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

Meanwhile, mix all other ingredients in a bowl. Stir in cooled quinoa.

The longer it sits, the better it gets!

Serving suggestions:

  • Great on its own!
  • Combine some tabouleh, hummus and balsamic glaze in a wrap
  • Pitas stuffed with tabouleh, feta, hummus and falafel