Minty Quinoa Tabbouleh

Minty Quinoa Tabbouleh
Photo by Scott Phillips


  • ½ cup extra-virgin olive oil; more to taste
  • 1 cup finely chopped fresh flat-leaf parsley (from about 2 bunches)
  • ¼ tsp. ground cumin
  • Kosher salt
  • ½ cup thinly sliced scallion greens
  • 1 cup peeled, seeded, finely diced cucumber (from about ¾ of a large cucumber)
  • ½ cup finely chopped fresh mint
  • + 4 more ingredients
    • 6 Tbs. fresh lemon juice; more to taste
    • 1/8 tsp. ground cinnamon
    • 1-½ cups seeded and finely diced tomato (from about 1 large tomato)
    • 1-½ cups quinoa

Rinse the quinoa well in a bowl of cool water and drain. Bring the quinoa, 1/2 tsp. salt, and 3 cups water to a boil in a medium saucepan over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The o...

View full recipe at Fine Cooking


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