June 20, 2014

quinoa tabbouleh

 Tabbouleh is a Levantine vegetarian dish traditionally made of bulgur, tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt.  In this version I used quinoa instead of the bulgur for the added protein and kept it simple with only parsley.  The feta?  I felt it made a perfect addition!  This is a great summer dish and makes a simple side for any meat or seafood!  Extra garden veggies... here you go:)
Servings 6-8
Total Time 25 

  • 3 cups water
  • 1 1/2 cups quinoa
  • 1/3 cup olive oil
  • 1 teaspoon sea salt (or kosher)
  • 1/3 cup lemon juice (2-3 lemons juiced)
  • 4 tomatoes, diced
  • 2 cucumbers, diced (yes they are chopped in the picture... I was lazy :) however, looking back they would have been better diced... they were a bit large)
  • 2 bunches green onions, diced
  • 1 cup fresh chopped parsley
  • 4 ounces feta cheese crumbles 


In a saucepan bring water to a boil. Add quinoa, reduce heat to low and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. 

Stir in cooled quinoa.

Top with feta cheese crumbles and enjoy!!! 

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