Quinoa Tabbouleh

By Chef Laura Published: August 2, 2016

  • Yield: 4 cups (4 Servings)
  • Prep: 20 mins
  • Cook: 10 mins
  • Ready In: 50 mins

A departure from the classic using bulgur and tomatoes, this dish is full of parsley and mint, peppadews and avocado ... and QUINOA, for a gluten free twist!



  1. In large bowl, combine quinoa, avocado, cucumber, peppadews, parsley, mint and scallions.
  2. In small bowl, whisk oil, lemon juice, salt and pepper. Adjust seasonings.
  3. Toss with quinoa vegetable mixture until combined. Refrigerate until ready to serve.

Copyright © 2023 . Celebrated Cuisine | Chef Laura Briscoe

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