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Quinoa Taboulleh

We don't eat wheat in our house so this is the perfect alternative -- I think some added feta would be great, too. Even though this isn't Silas' ideal meal, he did eat a good bowl full with the incentive that he couldn't have a late evening ice cream at Herrell's if he didn't.

  • 2 cups water
  • 1 cup quinoa
  • 1 pinch salt
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 cup lemon juice
  • 3 tomatoes, diced
  • 1 cucumber, diced
  • 2 bunches green onions, diced
  • 2 carrots, grated
  • 1 cup fresh parsley, chopped
  1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
This entry is related to the following products. Click on any of them for more information.
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