Quinoa Tabbouleh


2 cups water 1 cup quinoa 1 pinch salt
¼ cup olive oil ½ teaspoon sea salt ¼ cup lemon juice
3 tomatoes, diced 1 cucumber, diced 2 bunches green onions, diced
2 carrots, grated 1 cup chopped fresh parsley


  • In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover 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.

This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It’s a great meal for a hot summer day. The longer it sits the better it tastes.