Minty Quinoa Tabbouleh

Minty Quinoa Tabbouleh
Photo by Scott Phillips


  • 1/8 tsp. ground cinnamon
  • 1-½ cups seeded and finely diced tomato (from about 1 large tomato)
  • 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
  • + 4 more ingredients
    • 1 cup peeled, seeded, finely diced cucumber (from about ¾ of a large cucumber)
    • 1-½ cups quinoa
    • ½ cup finely chopped fresh mint
    • 6 Tbs. fresh lemon juice; more to taste

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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