Ingredients
- 2 cups quinoa
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro leaves
- 1/2 cup fresh lemon juice
- 1/2 cup diced cucumbers
- 1/2 cup diced tomato
- 1 teaspoon finely chopped jalapeno pepper
- 2 tablespoons extra-virgin olive oil
Directions
Rinse quinoa under cold running water and cook according to package directions. Let cool.
Add the remaining ingredients and mix to combine.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.













Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By Chef 565650 Jim
Southern California
on February 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wanting to address some of the other folks re: too much moisture, I cored and chopped the cucumbers and salted them. I quartered cherry tomatoes and salted them in the same strainer over a bowl and let them drain (with a couple of strong pushes with a paper towel over the top and let them sit 30 to 60 minutes to drain off excess water. I cooked the quinoa exactly 15 minutes so that it was still al dente and not falling completely apart. I took a medium colander and lined it with a good paper towel and poured the cooked quinoa into it to absorb the balance of the cooking liquid.
I also added chopped radishes, a slice of red onion, and chopped kalamara olives.
For the dressing, I used the juice of half a large lemon, an equal amount of olive oil, fresh ground pepper, ½ tsp. of honey, and a heaping tsp. of mayonnaise blended together.
It was delicious – light and fluffy and full of flavor.
By Kitchen Playtime
St. Simons Isla...
on August 28, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made quinoa tabouleh often since I am on a gluten free diet. I use fresh Italian parsley instead of the mint and cilantro. Skip the jalapeno, too. I add 2-3 fresh garlic cloves and a sweet Vidalia onion, finely chopped. It is a hit every time. I have also used basil instead of parsley and made a balsamic vinagrette instead of the lemon and olive oil---also very tasy and people ask for the recipe.
By icjordal
San Diego, CA
on February 25, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I cook frequently and enjoy trying new recipes. I was looking forward to preparing quinoa in a new way, and I prepared this according to the directions. I was very disappointed with the result. The mint and the lemon juice overpower this dish. Good tabbuleh should also be slightly moist not wet. I'd suggest a revamp of this recipe, forgoing the mint and significantly decreasing the amount of lemon juice.
Read all 3 reviews