Quinoa Tabouli with Tomatoes

Quinoa Tabouli
Recipe type: Appetizers and Side Dishes
Serves: 8-10
  • 1 cup of uncooked quinoa (pronounced keen-wa)
  • 2 cups finely chopped parsley
  • 1 cup of chopped scallions (I use only the green part for this recipe)
  • 4 large or 8 small Roma tomatoes, diced small
  • 4 tablespoons of mint, finely chopped
  • 3-6 cloves of garlic, minced (depending on size and how much you like garlic)
  • 2 tablespoons of basil, finely chopped
  • 1cup of lemon juice
  • ½ cup of extra virgin olive oil
  • ¼ teaspoon of white pepper
  1. Bring 2 cups of water to a boil in a 2 quart sauce pan. Add the cup of Quinoa. Bring back to a boil, cover and reduce the heat to medium. Cook about 12 minutes or until the Quinoa has absorbed all the water. Remove from the heat, fluff and cover. Let stand about 15 minutes. Let the Quinoa cool and place the cooled Quinoa in a large bowl. This should make about 4 cups of cooked Quinoa.
  2. Add the scallions and tomatoes to the Quinoa.
  3. Mix the parsley, mint, garlic, pepper and basil in a small bowl. Whisk the lemon juice, olive oil and add the herbs and whisk again until fully incorporated. Note: If you have a small electric hand mixer/blender I would chop the garlic, parsley, mint and basil in it. Then I’d add the pepper, olive oil and lemon juice and blend until it’s emulsified.
  4. Pour the herbed dressing over the Quinoa mixture and stir well, making sure the dressing coats everything fully.