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Tabbouleh with Quinoa

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  • Author: Vicky Cohen and Ruth Fox
  • Yield: 6 cups 1x


A twist on the Middle Eastern salad, traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber. Perfect for Passover.


  • 3 cups cooked quinoa (click here for instructions on how to cook quinoa)
  • 2 cups chopped parsley
  • 20 yellow grape tomatoes, sliced in half
  • 20 red grape tomatoes, sliced in half
  • 3 scallions, white and green parts, sliced (optional)
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • ½ tsp salt (or to taste)


  1. Combine quinoa, parsley, tomatoes and scallions in a large bowl. Add olive oil, lemon juice and salt and toss well. Refrigerate until ready to serve
  • Category: Side
  • Cuisine: Middle Eastern
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