Minty Quinoa Tabbouleh

Minty Quinoa Tabbouleh
Photo by Scott Phillips


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

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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