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Quinoa Tabbouleh Recipe-1085

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Whole grain quinoa makes a tasty and healthy summer salad. Be sure to rinse it well in a fine sieve before cooking.

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 20 Mins


  • 1 cup quinoa
  • 1 cucumber, peeled, seeded, and diced
  • 1 small red onion, chopped
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • Salt and freshly ground black pepper
  • ½ cup olive oil
  • 2 tbsp fresh lemon juice
  • 2 oz (55g) feta cheese
  • ½ cup pitted and coarsely chopped Kalamata olives


1. Rinse the quinoa well in a fine mesh sieve. Drain and place it in a medium heavy-bottomed pan. Stir constantly over a medium heat about 3 minutes, until the grains separate and begin to brown.

2. Add 2¼ cups water and ½ tsp salt and bring to a boil over high heat. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and let cool.

3. Add the cucumber, onion, parsley, and mint to the quinoa. Whisk together the oil and lemon juice in a small bowl. Pour over the quinoa and mix.

4. Sprinkle with the feta cheese and olives. Season with salt and pepper, and serve.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

478kcal (24%)
124mg (12%)
10mg (16%)
39mcg RAE (1%)
13mg (4%)
709mg (30%)
7g (33%)
35g (54%)
3mg (17%)

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