Quinoa tabbouleh salad



10 min


8 cups

* PLUS Cooking time: 10 minutes, Refrigeration Time: 60 minutes
Quinoa tabbouleh salad

Roberto Caruso


  • 1 3/4 cups water
  • 1 cup quinoa
  • 1/4 English cucumber
  • 2 tomatoes
  • 1 green bell pepper
  • 5 green onions
  • 1 large bunch parsley
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 tsp salt
  • 1/4 tsp chili powder


  • Pour water into a small saucepan and bring to a boil. Rinse quinoa with cold water several times. Drain and stir into boiling water with a pinch of salt. Reduce heat and simmer, covered, for 10 to 15 minutes, until all water is absorbed and quinoa grains are transparent.
  • Meanwhile, dice cucumber, tomatoes and green pepper. Thinly slice green onions and finely chop parsley. In a bowl, whisk oil with lemon juice, salt and chili powder.
  • Pour hot quinoa into oil mixture and toss well. Cool tabbouleh to room temperature. Toss with chopped vegetables and parsley. Refrigerate tabbouleh for 1 hour before serving.