DDD #38 – Tabbouleh with Quinoa

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All Photos © Christine Elise McCarthy 2017

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This is hardly a recipe because all you do is mix everything up but it is so light & yummy & pretty – I am posting.  Traditionally, this is made with bulgar but I had quinoa (keen-wah) around & used that.  The ration of ingredients is no science and pretty open to tweaking.  It is great to eat with chunks of pita bread or as a sandwich spread.  It is a light & salady thing & you don’t eat it in huge portions.  It is kind of like a palate cleanser when eating other foods of the region like shawarma, gyros & hummus.


Tabbouleh with Quinoa

Makes about 2 cups

3/4 cup dry quinoa – cooked according to packaging (for me – that was 2 parts water to 1 part quinoa – boiled & left off heat, covered, for 12 minutes.  OR – 1 1/2 cups or so of cooked & cooled quinoa.

1/2 cucumber – peeled & diced

2 cups parsley – chopped finely (one large bunch)

1/2 cup fresh mint – chopped finely

3 scallions – chopped finely

2 tomatoes or 15 cherry tomatoes – diced

2 TBS olive oil

1-2 TBS fresh lemon juice

S&P to taste



Cook & cool the quinoa.

Mix everything up.  Season to taste.  Questions?

I think not!




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