Quinoa Tabbouleh

Quinoa Tabbouleh


  • 1 cup uncooked quinoa (red, black, regular…doesn’t matter)
  • 1 ¼ cup water
  • White onion, peeled but not cut
  • Salt and pepper to taste
  • 2 T olive oil
  • ½ cup finely chopped flat leaf parsley
  • ¼ cup finely chopped green onion
  • Juice of one lemon


In a bowl, cover quinoa with water (not the 1 ¼ cup of water listed in ingredients, just use however much water it takes to cover the quinoa); let sit for at least 15 minutes and then drain

In a sauce pan, place 1 ¼ cup water, the whole, peeled white onion and the drained quinoa.  Bring to a boil then cover and simmer for around 15 minutes…or until all the water has been absorbed.  Discard the white onion. 

Fluff the quinoa with a fork and let cool uncovered till it is (preferably) room temperature

Add your parsley, green onion and olive oil and give a good stir.

Add salt, pepper and lemon juice to your liking!

The quinoa tabbouleh is best if you let it get cold in the refrigerator and I love it served on salad (especially kale salad) or it’s great for stuffing various things ie tomatoes or acorn squash.

If you break this recipe up into 6 servings, according to MyFitnessPal.com, one serving will have 161 calories; 22 grams of carbs, 6 grams of fat and 4 grams of protein


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