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Tabbouleh. but with quinoa.

Preparation time: 15 minutes
Cooking time: 30 minutes

Serves: 4ish

Dietary guidance: v v 

Tags: eastern · middle · vegan · quinoa · tabbouleh ·


2 c. uncooked quinoa
4 c. water
3 lemons
2 cloves garlic
1/4 c. olive oil
3 scallions
1 tomato
1 english cucumber
1/2 c. chopped cilantro
1/4 chopped mint
1/4 c. capers, drained
1 handful of kalamata olives, pitted and chopped (maybe 8 whole olives?)


Cook the quinoa in the water for about 20 -30 minutes, or until the water is absorbed.
While the quinoa is cooking, juice the lemons into a large bowl. Add garlic and olive oil. Chop the scallion and cucumber and add it to the bowl. Seed and chop the tomato and add it to the bowl. Add the cilantro, mint, capers, and olives.
When the quinoa is done, let it cool to room temperature.
Add the quinoa to the veggies and lemon dressing. Toss. Add a little more olive oil if it seems dry. Serve.

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