Rainbow Quinoa Tabbouleh Recipe

Name: Rainbow Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa); 3 cups water; Salt to taste; 1/2 cup fresh lemon juice; 1/2 teaspoon ground cumin; 1/4 cup extra virgin olive oil; 1 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped fresh mint; 1 bunch scallions, white part and green, finely chopped; 1 red bell pepper, chopped; 1 cup finely diced cucumber; Small leaves romaine lettuce, for garnish; In summer: 1 pound ripe tomatoes, cut in small dice

Servings: persons

1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)
3 cups water
Salt to taste
1/2 cup fresh lemon juice
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh mint
1 bunch scallions, white part and green, finely chopped
1 red bell pepper, chopped
1 cup finely diced cucumber
Small leaves romaine lettuce, for garnish
In summer: 1 pound ripe tomatoes, cut in small dice

1
1. Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.
2
2. Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa), 3 cups water, Salt to taste, 1/2 cup fresh lemon juice, and more.

Yes, Rainbow Quinoa Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rainbow Quinoa Tabbouleh

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