Quinoa Tabbouleh


Quinoa TabboulehIngredients

  • 1 ¾ cups water
  • 1 cup uncooked quinoa, rinsed
  • 1 medium tomato, coarsely chopped and seeded
  • ½ cup chopped fresh mint or parsley
  • ¼ cup raisins (optional)
  • 1 medium cucumber, chopped
  • ¼ cup fresh lemon juice
  • 2 tbsp. chopped green onions (optional)
  • 1 tbsp. extra-virgin olive oil
  • ½ tsp. salt (optional)
  • ¼ tsp. freshly ground black pepper


  1. Bring water to boil in a medium saucepan; add rinsed quinoa. Cover, reduce heat, and simmer 15 to 20 minutes or until water is absorbed. Remove from heat; fluff with a fork. 
  2. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. 
  3. Serve at room temperature or chill for 1 hour.

Test Kitchen Tip:  If desired, toss in crumbled feta cheese before serving.  Serve with pita bread or pita chips.

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.