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.
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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.
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By Chef 565650 Jim
Southern California
on February 02, 2011
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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
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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
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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.
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