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Skinny Quinoa Tabouli

1880 faves | 21 recommends


I added Persian cucumbers to mine for an extra crunch - delicious!! Will definitely make again!
Alexia Alvear   •  29 Jan   •  Report
I will try it this weekend;)
Melinda FITZPATRICK   •  19 Oct   •  Report
Curly leaf. Always. I am Lebanese and my Gramma is VERY specific that it should always be "Regular parsley and not that flat Italian stuff." Lol
Charity Heroux   •  7 Oct   •  Report
Delicious! Mine came out a little wetter than I had hoped, next time I might de-seed the tomatoes and ensure that all liquid is absorbed from the quinoa. Will make again!
Holly   •  1 May   •  Report
You know, I used cilantro instead and it was so delicious :) not sure about the parsley
Ursula Hino   •  29 Apr   •  Report
Ok stupid question but do you use flat Leaf or curly leaf parsely for this??
Beth HArpring   •  29 Apr   •  Report
The link isn't working for me either.
Shellie Loria   •  25 Apr   •  Report
Really yummy and easy to make! Thanks :-)
Ursula Hino   •  25 Apr   •  Report
Birgitta - Are you sure? Maybe give it another try because it works fine for me. :)
Sami Naffziger   •  24 Apr   •  Report
Link still doesn't work for me.
Birgitta Webb   •  24 Apr   •  Report
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1 c quinoa, rinsed and drained (will yield 3 cups cooked)

2 c water

1 t kosher salt, more to taste if necessary

1 1/2 c minced parsley, about 2 large bunches

1 1/2 c minced green onions, about 2 bunches

1 lb grape tomatoes, chopped, about 2 cups (Grape tomatoes are less watery than regular tomatoes and have more reliable flavor.)

zest and juice of one medium lemon

1 T olive oil

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