Quinoa Tabbouleh

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This is delicious. I didn't add as mush lemon juice because the tomatoes were so juicy. We doubled the recipe so we could have leftovers during the week. Inexpensive, easy to make and full of protein. Thanks, Aarti. :

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Amazing! I made this for a party and everyone loved it! Had to print out the recipe for a couple of the guests to take with them! I used a little less parsley and added some cilantro. It was really good. We love your recipes Aarti. I'm so happy to find some good ethnic food on food network finally! Her show is the only food show we watch and record.

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I love how this uses quinoa, I think that makes it better! I doubled the quinoa to make it more substantial. I also followed other reviewers and used less oil - 1 tablespoon, and less parsley - 1 bunch. Though I think you could use 2 bunches if you wanted it to be more like traditional tabbouleh. Fed 3 - with double the quinoa.

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I thought this tabbouleh was about a million times better than most that I've had -- not soggy, the perfect balance of acid and fat in the dressing, and a lot more convenient than dealing with bulgar wheat. I made it with Israeli (pearl couscous (that's what I had on hand, and I loved the extra textural pop of the larger grains. Definitely will make this again!

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This was excellent although I did add crumbled Feta to the mix!

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I love using quinoa and am always looking for different quinoa recipes. This was good. I'm not a huge tabbouleh fan but I enjoyed this. It's really healthy and my husband enjoyed it, as well, so that's a plus. And it really was better the next day like Aarti said.

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Nice & fresh - I also added scallions/green onions. I only used a 1/4 cup of fresh chopped parsley & a couple of sprigs of fresh mint though - as I think the recipe calls for way too much of these. I used the juice of one lemon & a tablespoon of olive oil. I don't think this will serve 6 people though, maybe 2-3 people.

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So refreshing...a perfect salad for Summer!

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This is a tabboulah recipe with quinoa which we loved as a replacement, much lighter. The parsley and mint came from our garden, and this recipe is delicious. Keeping it from five stars is the amount of acid from the lemon juice, maybe offset it with a touch of honey? Served it with newspaper nuts and sushi for appetizers. Those nuts were delicious. Keep up the great work Aarti. :

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I was very excited about this recipe, but was concerned about the amount of parsley it called for. Followed the recipe anyway. Entirely TOO MUCH PARSLEY. I coulndn't taste any other ingredient but the parsley, and it's not my favorite. Next time I will use a minute amount of parsley or substitute spinach.