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Quinoa Tabbouleh
Credit:
Marcus Nilsson
Recipe Summary
Yield: Makes 5 1/2 cups
Ingredients
Ingredient Checklist
1 cup quinoa
Kosher salt and freshly ground pepper
2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped fresh basil leaves
3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
1 medium tomato, cut into 1/4-inch dice (about 1 cup)
1/2 cup extra-virgin olive oil
Cook's Notes
You can finish this dish by drizzling a tablespoon of good-quality, intensely flavored olive oil on top just prior to serving.White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavor. They can be used interchangeably.This recipe appears in our book “Martha Stewart’s Cooking School.”
Gallery
Quinoa Tabbouleh
Credit:
Marcus Nilsson
Recipe Summary
Yield: Makes 5 1/2 cups
Gallery
Quinoa Tabbouleh
Credit:
Marcus Nilsson
Quinoa Tabbouleh
Credit:
Marcus Nilsson
Quinoa Tabbouleh
Recipe Summary
Yield: Makes 5 1/2 cups
Recipe Summary
Yield: Makes 5 1/2 cups
Yield: Makes 5 1/2 cups
Makes 5 1/2 cups
Ingredients
Ingredients
- 1 cup quinoa
- Kosher salt and freshly ground pepper
- 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
- 1/2 cup coarsely chopped fresh mint leaves
- 1/2 cup coarsely chopped fresh basil leaves
- 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
- 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
- 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
- 1/2 cup extra-virgin olive oil
Directions
Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.
Cook's Notes
You can finish this dish by drizzling a tablespoon of good-quality, intensely flavored olive oil on top just prior to serving.White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavor. They can be used interchangeably.This recipe appears in our book “Martha Stewart’s Cooking School.”
Cook’s Notes
- You can finish this dish by drizzling a tablespoon of good-quality, intensely flavored olive oil on top just prior to serving.White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavor. They can be used interchangeably.This recipe appears in our book “Martha Stewart’s Cooking School.”
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Quinoa Tabbouleh
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
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All Reviews for Quinoa Tabbouleh
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
