Quinoa Tabbouleh

quinoa tabbouleh
Photo: Marcus Nilsson
Makes 5 1/2 cups

Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. In this recipe, quinoa is first toasted to deepen its flavor, then cooked by the absorption method and combined with herbs and vegetables.


  • 1 cup quinoa

  • Kosher salt and freshly ground pepper

  • 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped

  • ½ cup coarsely chopped fresh mint leaves

  • ½ cup coarsely chopped fresh basil leaves

  • 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest

  • 1 medium cucumber, peeled, seeded, and cut into ¼-inch dice (about 1 cup)

  • 1 medium tomato, cut into ¼-inch dice (about 1 cup)

  • ½ cup extra-virgin olive oil


  1. Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.

  2. Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.

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."
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