Quinoa Tabouleh

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Bulgur wheat has been replaced in this refreshing salad by the wonder seed of the Andes: quinoa. It’s super easy to make, so try it!


  • 1 cup quinoa
  • 1 cup water
  • ¼ cup <


  1. Put the quinoa and water in a small saucepan. Bring to a boil over high heat, and then lower to medium heat. When the quinoa is cooked (after about 17 minutes), turn off the heat. If there’s any water left in the pan, drain it, and let the quinoa cool.
  2. Mix the olive oil, lemon juice, mint, parsley, and garlic in a bowl.
  3. Mix the quinoa and chopped to