Wednesday, June 21st, 2017...5:34 pm

A new twist on tabbouleh

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Quinoa Tabbouleh

By The Nosher

(The Nosher via JTA) — Tabbouleh is a classic Middle Eastern salad made with bulgur, tomatoes and a high ratio of chopped fresh herbs. It’s easy to make, fresh, delicious and healthy, making it a much-beloved side dish around the world.

Instead of classic bulgur, we wanted to try a version made with quinoa, which is high in fiber and protein. This is the perfect vegetarian dish to serve for summer cookouts, Friday night dinner, easy take-along lunch and even Passover.

And it’s so easy to make.


1 cup uncooked quinoa (yields around 3 cups cooked)

1 English cucumber, diced

3 cups cherry tomatoes, halved

1/4 cup olive oil

1 cup chopped fresh parsley

1 cup chopped fresh mint

4-5 scallions, sliced

1 teaspoon cumin

2 teaspoons salt

1/2 teaspoon pepper


Rinse quinoa. Cook according to directions. Fluff with fork and let cool for 5 minutes.

Add cooked quinoa to a large bowl. Add remaining ingredients.

Chill in fridge for 1 hour to allow the flavors to marinate.

Served chilled or at room temperature.


Shannon Sarna is the editor of The Nosher. Aly Miller is a freelance writer.

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challa to shakshuka and beyond. Check it out at

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