Quinoa Tabbouleh

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Great recipe!! Other reviews knocked it for the large amount of parsley, which I don't think is fair. The reason for the large amount of parsley is because that is the traditional Middle Eastern way of making Tabbouleh. Very fresh and light. Deserves 5 stars. Thanks Aarti!

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I was shock at this recipe. I thought with the good reviews it would be a great. The Flavors don't go together at all. Will not be trying this one again.

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Although a bit different from regular tabbouleh this is a great use of quinoa. I also used about half the parsely and no mint, which I never use anyway, subbed cumin for the nutmeg, and threw in some toasted pine nuts. As usual, much better the next day.

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I liked the idea of using quinoa to make tabbouleh and think this is a good base recipe that can be modified to each individual's tastes. I just used what I had on hand and only had 1 c. parsley. Although tabbouleh is a parsley salad, I prefer a smaller amount of parsley and used 1 c. of uncooked quinoa. Still used 1/2 c. of lemon juice and liked the tang, but less can be used since I had less parsley. Red or green onion would add to the flavor and crunch.

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Just made this and it was great!! I used 1/2 parsley and 1/2 cilantro rather than all parsley. Very light and fluffy. One reviewer said it was soggy because the bulgar in tradtional tabbouleh would have soaked up the liquid. This made sense so I used plum tomatoes and seeded and chopped them. I also seeded my cucumber.

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This recipe took a little time to make with all the chopping but was really tasty and healthy! Will definitely make again!

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I love this tabbouleh! The lemon, parsley and thehealthy and delish quinoa - YUM! I made this at a friends house for lunch, they now make it to bring in their brown bag lunches! Fresh, easy, delicious and healthy!

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Thanks for a great recipe. I just started a gluten free diet and was wondering if this could work instead of cracked wheat.

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This is a great idea if you're going to eat it all in one sitting within a half an hour of making it. The leftovers taste good but get soupy -- soupier than normal tabbouleh -- probably because the recipe calls for tomatoes *and* cucumbers, and there's no bulgur to soak up all the juices (just quinoa, which is already saturated. If I were to make this again, I would probably salt the chopped tomatoes and cucumbers and let them drain for a while to extract as much liquid as possible before dressing the salad.

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I liked this tabouleh, but I think three BUNCHES of parsley is way too much. Did Aarti mean three SPRIGS of parsley? I doubled the recipe, too, and it just seemed a bit too tart and parsley-laden. I'm going to tweak it by adding more quinoa, less parsley, and less lemon juice. I might add lime juice, garlic and cilantro for a more Latin American flair. Quinoa is from South America, after all! Overall, a great recipe, though.