Prep time
Total time
Serves: 4-8
  • 5 roma tomatoes
  • 3 lemons
  • 1 bunch green onions
  • 2 cups quinoa
  • 2 cups vegetable broth
  • 3 heads of parsley (curly is preferred)
  • ½ cup olive oil
  • sea salt, to taste
  • ¼ cup fresh mint
  • romaine lettuce leafs*
  • Hummus (homemade or store bought)*
  1. Bring 2 cups of vegetable broth to a boil and add 2 cups of rinsed quinoa. Cook for 15 minutes. You want quinoa to be a little harder (not so fluffy) so don't cook for too long.
  2. Once quinoa is cooked, transfer to a bowl and place in the refrigerator to cool.
  3. Next remove the stems of the parsley, chop leaves and add those to a large bowl.
  4. Next chop tomatoes, green onions and mint and add those to the bowl.
  5. Juice the lemons and add the juice to the bowl.
  6. Add olive oil and a little salt.
  7. Add the quinoa to the bowl and stir well.
  8. Add more salt if needed.

Tabbouleh stores great and we think it tastes better the next day

Serve in romaine lettuce with sliced avocado or eat alone with hummus and crackers


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