Monday, April 9, 2012

Quinoa Tabbouleh


The rotating doors at our house are over for at least now, all visitors have left. It was really busy here with parents and in-laws and all other visitors, but now I can get back into my routines.

I hope everyone had a fabulous Easter (this is how we celebrate Easter in Sweden) or Passover; here in Seattle the weather was fabulous we had 70F weather and it was just gorgeous. I even had some time to do yard work and start planting my seeds for my vegetable garden.

Ella is growing fast, already 6 weeks old, time just flies. Things are great and she only wakes up once a night to eat, she is such a good sleeper and just a very mellow little girl, I am lucky.

Ever since I got pregnant I have been more conscious of eating healthy, don’t get me wrong, I will still eat desserts but I just make sure that not only do i take all my vitamins, but I just make sure I eat lots of fish and vegetables as well. I was feeding a human being. The same goes today, since I am breastfeeding I feel like I need to eat healthy since I am feeding this little child. It just makes me thinks twice of what I put in my mouth. The same goes for this recipe, quinoa is so good for you, it’s filled with fiber, iron, and all these amino acids, and when you make it into tabbouleh – YUM! I am a huge tabbouleh fan and when I made this recipe I at the whole thing for dinner. It was so good.

It’s time for another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Nutmeg Nanny which is written by Brandy, and I love her blog.

She was just interviewed on Not Rachel Ray, here is a snap shot. “I’m a recently engaged 30-year-old freelance writer and nanny. I grew up in Ohio and moved to New York when I was 19 years old. I started Nutmeg Nanny a little over 3 years ago after I came across the blog Culinary Concoctions by Peabody. I remember reading her blog and thinking “Wow! She is amazing! I want to be like her”…haha that probably makes me sound like a crazy person, but that is really what I thought.” Continue reading.

Since I am a huge tabbouleh fan and was looking for something healthy to eat and feed my little girl I chose this recipe.

Print Recipe

Quinoa Tabbouleh

Yield: 6 servings

Prep Time: 30 minutes

Total Time: 30 minutes


2 cups water

1 cup quinoa

2 cup chopped Italian parsley

½ cup chopped scallions

2 medium tomatoes chopped

2 tbsp chopped fresh mint

1 minced garlic clove

1 tbsp chopped fresh basil

½ cup fresh lemon juice, about 2 medium lemons

¼ cup olive oil

¼ tsp kosher salt

¼ tsp freshly ground white pepper


Bring 2 cups of water to a boil in a sauce pan. Add 1 cup quinoa and cover and simmer for 10-15 minutes until all the water has been absorbed. Remove from heat, fluff, cover and let stand for another 15 minutes.

While quinoa is cooking, chop vegetables. Add all chopped vegetables and herbs to a large bowl and toss with lemon juice and olive oil.

When the quinoa and cooled add to vegetables and stir to combine. Add salt and pepper. Let Tabbouleh sit for a few hours to let flavors blend.

Adapted from: Nutmeg Nanny

One Year Ago: Lasagna Bolognese
Two Years Ago:
Swedish Brownie

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28 Responses to “Quinoa Tabbouleh”

  1. 1

    Nutmeg Nanny — April 9, 2012 @ 8:56 am

    I’m so happy you liked the recipe! Plus, your pictures are gorgeous, as always! Now, I need to go make a batch of this tabbouleh cause I’m craving it! 🙂

  2. 2

    sara — April 9, 2012 @ 8:59 am

    This looks lovely! I really love quinoa – what a great twist on tabbouleh.

  3. 3

    susie — April 9, 2012 @ 9:19 am

    I just made my grocery list and this is on the menu this week…looks so good!

  4. 4

    cooking rookie — April 9, 2012 @ 9:19 am

    yum! Must be a very refreshing healthy salad 🙂

  5. 5

    Heather (Heather's Dish) — April 9, 2012 @ 9:25 am

    oh, this sounds delicious and super refreshing!

  6. 6

    Laura Casey — April 9, 2012 @ 12:04 pm

    What a great dish to bring to a potluck or picnic!

  7. 7

    Anna @ the shady pine — April 9, 2012 @ 12:45 pm

    Tabbouleh is one of my all time favourite salads and this is such a lovely version of it….love it!

  8. 8

    Amber | Bluebonnets & Brownies — April 9, 2012 @ 3:18 pm

    Would you believe I’ve never had tabbouleh? I love the flavor profile though, and quinoa – that’s a given! I’ll have to give this a try!

  9. 9

    Shelby — April 9, 2012 @ 4:05 pm

    Your salad looks so fresh and refreshing! Children grow so fast on us! My baby is almost 26 and it seems just yesterday he was a small little man who loved to spend time with his mom! 🙂

  10. 10

    Sarah K. @ The Pajama Chef — April 9, 2012 @ 5:26 pm

    this sounds so fresh & fabulous. great for spring/summer.

  11. 11

    Katarina — April 9, 2012 @ 5:36 pm

    Looks fresh and delicious!

  12. 12

    Tessa — April 9, 2012 @ 7:49 pm

    This definitely fits the bill of eating healthier. We like both tabbouleh and quinoa, but I’m not sure I ever would have though to use the quinoa in the tabbouleh.

  13. 13

    Nessie — April 10, 2012 @ 7:06 am

    I love tabbouleh. I am just confused. The ingredients say 1 cup, but the recipe says 2 cups quinoa. What is the right amount please?
    Thanks for answering,

    • Delishhh replied: — April 11th, 2012 @ 8:14 am

      Hi Nessie, it’s 1 cup quinoa and 2 cups water. Thanks for finding my mistake, it is now fixed.

  14. 14

    Raymund — April 10, 2012 @ 10:51 pm

    Honestly this post makes me wanna buy some quinoa today

  15. 15

    Nami | Just One Cookbook — April 11, 2012 @ 6:10 am

    Ella is 6 weeks old! Oh wow time flies… I haven’t made anything with quinoa and this dish looks so refreshing and healthy! Beautiful pictures too!

  16. 16

    carolinaheartstrings — April 11, 2012 @ 2:19 pm

    That looks terrific! I cannot wait to try this recipe out.

  17. 17

    Lisa~~ — April 12, 2012 @ 5:42 pm

    Gorgeous pictures and I wish that I could have a bowl of your tabbouleh right now.

    If you haven’t already, I’d love for you to check out my SRC recipe this month: Fruit, Nut & Poppy Seed Chicken Salad.

    Cook Lisa Cook

  18. 18

    Charlotte-Ann — April 20, 2012 @ 6:16 am

    ooooo Tabbouleh recipe!
    I normally buy a pre made one from Waitrose but recently been having issues with my liver (no cause yet know) and have had to cut down on the fat, sugar, salt & I have had to go vegetarian! so I cannot eat the pre made tabbouleh. all the recipes I have subsequently found have not bet the requirements for my diet but this one has.
    This has made me one happy camper!

  19. 19

    Tara Noland — May 29, 2012 @ 8:38 am

    This looks great. I love Tabbouleh!! I am going to add this to my Mouth Watering Mondays post this Monday. Come on over to see it at Cheers, Tara

  20. 20

    Mouth Watering Mondays | | Noshing With The NolandsNoshing With The Nolands — June 4, 2012 @ 11:09 am

    […] and Cheese Perogi by My Gourmet Connection – Salmon Tartare Cornets by Trissalicious – Quinoa Tabbouleh by Delishhh – White Chocolate Salted Caramel Gooey Bars by Cupcakes and Kale Chips – […]

  21. 21

    Plum and Mascarpone Pie — September 10, 2012 @ 4:00 am

    […] of the other awesome things we had were chicken and beef kebabs, quinoa tabbouleh, potato salad, honeydew and arugula salad, it was so good and delicious.  The best part is we sat […]

  22. 22

    Mouth Watering Mondays | Noshing With The Nolands — November 8, 2013 @ 8:39 am

    […] and Cheese Perogi by My Gourmet Connection – Salmon Tartare Cornets by Trissalicious – Quinoa Tabbouleh by Delishhh – White Chocolate Salted Caramel Gooey Bars by Cupcakes and Kale Chips – […]

  23. 23

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  26. 26

    Greek Lemon Garlic Chicken - Carrots and Spice — September 12, 2017 @ 2:17 pm

    […] serve the chicken with pita, hummus, tzaziki sauce/dill sauce, and Greek salad or Tabbouleh. My daughter loves this dish.  Then it is easy to have it for lunch the following day just cut up […]

  27. 27

    Kofta B’siniyah – Middle Eastern Meatballs - Carrots and Spice — October 4, 2017 @ 8:05 pm

    […] and you can also add pita if you wish to have some extra carbs. Another option is to eat this with Quinoa Tabbouleh which would be delicious […]

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