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Home > Chef's Club > Recipe Of The Month > Quinoa Tabbouleh

Recipe Of The Week

Quinoa Tabbouleh

by Chef Amy K.

YIELD: Serves 18-20

PREP TIME: 20 minutes

COOK TIME: 20 minutes


  • 3 cups quinoa
  • 2 to 3 cups flat-leaf parsley
  • 3 pints grape tomatoes
  • 4 yellow peppers
  • 4 english cucumbers
  • 2 15-oz cans of chick peas, rinsed and drained (optional)
  • juice of 3 to 4 lemons
  • 1 1/2 to 2 cups olive oil
  • salt and pepper to taste


  1. Cook the quinoa according to package instructions. (Salting the quinoa cooking water is advised).  Allow the cooked quinoa to cool to room temperature.
  2. While the quinoa is cooking, prepare the vegetables: Chop the parsely.  Cut the grape tomatoes into quarters.  Dice the yellow peppers.  Remove the seeds of the cucumbers and dice the flesh.  (The tomatoes, peppers, and cucumbers should all be in pieces of  about 1/4 inch at this point.)  Rinse and drain the chick peas (if using).  Combine all the vegetables in a large bowl.
  3. Prepare the dressing: Combine the lemon juice and the olive oil.
  4. Pour the dressing over the vegetables and season with salt and pepper to taste.
  5. Combine the vegetable mixture with the cooled quinoa.  Add any additional salt and/or pepper to taste if needed.


This recipe uses quinoa in place of cous cous or bulgur wheat to make a more nutritious tabouleh salad.  The quantities of the parsley and vegetable ingredients may be easily varied according to tastes and preferences.  The ratio of olive oil to lemon juice may also be easily varied according to tastes and preferences. If desired, chick peas may be added to increase the protein content of the dish, further enhancing the level of nutrition.