Minty Quinoa Tabbouleh

Minty Quinoa Tabbouleh
Photo by Scott Phillips


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

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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