Quinoa Parsley Tabbouleh

Make sure to seed the tomatoes for easier digestion, but also to prevent excess liquid from making your tabbouleh soggy.

Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6


  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tsp. sea salt
  • 1 cup parsley leaves
  • 1 cup plum tomatoes
  • 1 clove garlic
  • 1⁄4 cup extra-virgin olive oil
  • 3 Tbsp. lemon juice


  • In a heavy saucepan, combine quinoa, broth, and 1⁄2 teaspoon salt; bring to a boil. Reduce heat and simmer until all water is absorbed, about 15 to 20 minutes. When quinoa is done, spoon into a large bowl and allow to cool.
  • While the grain is cooling, mince parsley; set aside. Halve tomatoes lengthwise; scoop out and discard seeds. Chop tomatoes into small pieces; add to parsley. Press and mince garlic; whisk it together in a small bowl with oil, lemon juice, and remaining salt.
  • Add parsley and tomatoes to quinoa; toss well. Add lemon dressing; mix well to combine all ingredients.