Quinoa Tabbouleh – Arab/Peruvian fusion

Quinoa did it again! I think we’ve said enough about this Peruvian superfood, and declared our passion for it in as many ways as is possible. Today I’m just going to share this refreshing salad, -in which bulgur wheat has been replaced by the wonder seed-, and let you cook it (it’s super easy, so do try it!), taste it, and get to your own conclusions about our favorite ingredient.

Quinoa Tabbouleh
Recipe type: Appetizer
Cuisine: Arab - Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup quinoa
  • 1 cup water
  • 1 pound tomato, chopped
  • ½ cucumber, diced
  • 4 green onions, sliced
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons fresh mint, chopped
  • 4 tablespoons fresh parsley, chopped
  • 2 garlic cloves, minced
  • Salt (to taste)
  1. *Add the quinoa and water to a small saucepan. Bring to a boil over high heat, and then lower to medium heat. When the quinoa is cooked (17 minutes), turn heat off, and if there’s any water left, drain it. Let cool.
  2. *Mix the olive oil, lemon juice, mint, parsley, and garlic.
  3. *Mix the quinoa and chopped vegetables. Season with salt, to taste.
  4. *Add the olive oil and lemon dressing, and mix well.



  1. Excuse me but Tabbouleh is NEVER made with couscous … it is made with bulgar. Cracked wheat – either course or fine works well and you don’t need to cook it. Obviously not gluten free however!

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