Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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This is one of my go to recipes for sure whether I am going to a dinner party or presenting a cooking demonstration. Quinoa is my absolute favorite grain due to its versatility, and this recipe is packed with flavor. Serve this cold grain salad as a side dish, or pair it with some grilled vegetables for a satifying and nutritionally sound entree.

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In addition to the complete protein from quinoa, this salad is packed with phytochemicals from the other ingredients, namely the parsley, tomatoes, cucumbers, and red onions.

Quinoa Tabbouleh

2 Cups Quinoa
4 Cups Vegetable Stock
½ Cup Extra Virgin Olive Oil
1/3 Cup Fresh Lemon Juice
2 Each Roma Tomatoes, Seeded and Diced
½ Cup English Cucumber, Small Dice
1/3 Cup Scallions, Sliced
1 ½ Cups Italian Parsley, Minced
2 Tablespoons Kalamata Olives, Minced
3 Tablespoons Feta Cheese, Finely Crumbled
To Taste Freshly Cracked Black Pepper

1. Method of Preparation:

2. Place the quinoa and the stock in a medium sauce pan. Bring to boil, stir, and lower to a simmer. Cover quinoa and allow to simmer for 20 minutes. Remove the pan from the heat and allow quinoa to rest, covered, for 5 minutes.

3. Turn the quinoa onto a sheet tray and allow to cool to room temperature.

4. In a large bowl, add the olive oil, lemon juice, quinoa and mix well. Add in all the other ingredients and mix to combine. Taste the tabbouleh to check for seasoning. Let marinate for at least 30 minutes before serving.

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