Minty Quinoa Tabbouleh

Minty Quinoa Tabbouleh
Photo by Scott Phillips


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