Recipe by Gitta Bixenspanner

Colorful Quinoa Tabbouleh

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

Quinoa replaces bulgur in this dish, making it a nutrient-rich salad or side dish option.   Quinoa rates highest in nutritive value amongst the grains. It is the only grain that is considered a full protein, and is a great source of iron, all the B vitamins, phosphorus and fiber, yet quinoa is easy to digest and prepare.


Main ingredients

  • 1 cup quinoa, washed and drained well

  • 2 and 1/2 cups water

  • 4 medium tomatoes, diced

  • 1 medium cucumber, peeled if waxed and chopped

  • 1 cup fresh parsley, washed well and finely minced

  • 1/3 cup fresh mint leaves, finely minced (optional)

  • 1/2 cup Gefen Pitted Black Olives

  • 1/2 cup red onion, finely minced

  • 1/3 cup lemon juice, freshly squeezed

  • 1 tablespoon Eden Ume plum vinegar (a salty liquid extracted from Japanese plums available in health food stores or from Amazon)

  • 3 tablespoons Bartenura Extra-Virgin Olive Oil

  • 4 ounces roasted sunflower or pumpkin seeds


Prepare the Tabbouleh


Bring the water to a boil in a medium saucepan, add the quinoa, cover, reduce the flame to medium-low and simmer for 15 minutes or until all water has been absorbed.


Place the quinoa in a large mixing bowl and fluff up with a spoon until grain is separated.


Add all remaining ingredients and mix thoroughly before transferring to a serving bowl.


Decorate with some parsley leaves and olives.


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Colorful Quinoa Tabbouleh

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