Quinoa Tabbouleh
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Credit:
Marcus Nilsson
Recipe Summary
Ingredients
Directions
Cook's Notes
- You can finish this dish by drizzling a tablespoon of good-quality, intensely flavored olive oil on top just prior to serving.
- White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavor. They can be used interchangeably.
- This recipe appears in our book "Martha Stewart's Cooking School."