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Quinoa Tabbouleh
Mike Smith / TODAY
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I was never much of a fan of tabbouleh until I replaced the heavier, denser bulgur with delicate quinoa. This is a perfect combination of textures, with crisp vegetables studding the soft grains. By the way, quinoa is the perfect grain for those watching their carbs, as it is high in protein.

Technique tip: Be sure to rinse the quinoa very well before cooking, as this removes the bitterness.

Swap options: You can use water instead of vegetable broth.


    • 2 cups vegetable broth or water
    • Kosher salt
    • 1/4 cup extra virgin olive oil, plus more if needed
    • 2 cloves garlic, smashed and very finely chopped
    • 2 tablespoons freshly squeezed lemon juice, plus more if needed
    • Freshly ground black pepper
    • 4 large radishes, quartered lengthwise and sliced
    • 3 ripe plum tomatoes, cored, seeded and diced
    • 1/2 English cucumber, seeded and diced
    • 4 scallions, white and green parts, finely chopped
    • 1/2 cup finely chopped flat-leaf parsley plus sprigs for garnish


1. Bring the vegetable broth to a simmer in a small saucepan, then add 1/4 teaspoon of salt (if using water, add 1/2 teaspoon of salt).

2. Stir in the quinoa and simmer, covered, until all the liquid has been absorbed and the grains are partially translucent, about 15-20 minutes.

3. Transfer to a bowl and add the olive oil, garlic, lemon juice, another 1/2 teaspoon of salt, and plenty of pepper.

4. Toss, then refrigerate for at least 1 and up to 4 hours.

5. Fluff the quinoa with a fork. Fold in the radishes, tomatoes, cucumber, scallions and chopped parsley.

6. Season with salt and pepper and more olive oil and lemon juice to taste. Garnish with parsley sprigs.

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