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Quinoa Tabouleh

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon


2cups water
1cup quinoa, rinsed
1can (15 ounces) black beans, rinsed and drained
1small cucumber, peeled and chopped
1small sweet red pepper, chopped
1/3cup minced fresh parsley
1/4cup lemon juice
2tablespoons olive oil
1/2teaspoon salt
1/2teaspoon pepper


1.Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled. Yield: 8 servings.
2.In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.