Quinoa/Cilantro Tabbouleh

Quinoa/Cilantro Tabbouleh

Ready in 30 minutes

A refreshing variation on a Middle Eastern standard

"I didn't have any cucumber, and corn isn't my thing. So I basically didn't make the recipe, but I instead used,

Diced tomato
Quinoa cooked in tomato juice
Fresh chopped parsley
Fresh chopped green onion

Then I just combined and let it cool down to around room temperature and that was awesome."

- nicholassmith

Top-ranked recipe named "Quinoa/Cilantro Tabbouleh"

4.8 avg, 4 review(s) 100% would make again

Ingredients

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1 lb (2C) quinoa
1 cucumber; peel, remove seeds, dice
1 lb sweet corn; frozen
1 bunch (1/2C) cilantro; rinse, remove stems
3 tbsp lemon juice; (to taste)
2 fresh tomatoes; diced (or more, to taste)
1/2 tsp salt
lots pepper
2-3 (optional) tbsp olive oil
1 bunch green onions; thinly sliced

Original recipe makes 8 Servings

Servings  

Preparation

Prepare quinoa according to package directions (2C quinoa to 4C water, boil 15 minutes) and put in large bowl.

Add frozen corn and mix (thaws corn and cools quinoa)

Peel, de-seed, and chop cucumber

Chop green onions

Chop cilantro, removing larger stems

Dice tomatoes

Fold all ingredients together, adjust lemon juice, salt, and pepper to taste

Notes

Drain any excess water from the quinoa

Add tomatoes just before serving.

Keeps three or four days.

Credits

Added on Award Medal
Verified by cferrara

Quinoa/Cilantro Tabbouleh photo by JDS13 JDS13

Calories Per Serving: 300 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I didn't have any cucumber, and corn isn't my thing. So I basically didn't make the recipe, but I instead used, Diced tomato Quinoa cooked in tomato juice Fresh chopped parsley Fresh chopped green onion Then I just combined and let it cool down to around room temperature and that was awesome.
nicholassmith 1 year ago
Light, flavorful and delicious and colorful.
Natand 3 years ago
For you cold 'salad' lovers. This is a great side dish for the summer months, especially in AZ—where I live. Very simple to make, and the recipe (as written here) makes enough for two people for several meals.
mtlehman 3 years ago
A great summer side dish. Short shelf life. You may wish to add 1-2tbsp olive oil. [I posted this recipe.]
JDS13 6 years ago
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