Quinoa Tabouleh



  • 1 cup quinoa, rinsed
  • 1 3/4 cups water


  • Combine the quinoa and water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
  • Remove from the heat and let it sit, covered for 10 more minutes.
  • Fluff with a fork.


  • 3 cups packed chopped fresh curly-leaf parsley
  • 1 cup packed chopped fresh cilantro
  • ½ cup chopped fresh mint
  • 3 Kirby or Persian cucumbers, diced
  • 3 plum tomatoes, diced
  • 3 scallions, green parts only, chopped
  • ½ cup olive oil
  • Juice of 2 large lemons (about ½ cup)
  • 1 tsp kosher salt, or to taste
  • Pinch of freshly ground black pepper


Yield: Serves 8 to 10

  1. Make the quinoa:
  2. Remove from the heat and spread over a baking sheet to cool.
  3. Assemble the salad: Place the quinoa in a large bowl and add the parsley, cilantro, mint, cucumbers, tomatoes, and scallions and toss to combine. Add the oil, lemon juice, salt, and pepper and serve