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Quinoa Tabouli


  • 12 ounces quinoa
  • 1 quart chicken or veggie stock
  • 1 shallot minced
  • 1 pint cherry tomatoes halved
  • ΒΌ cup parsley leaves roughly chopped
  • 1/3 cup mint leaves roughly chopped
  • 2 tsp white vinegar
  • 1 lemon juiced
  • 3 tbsp olive oil
  • salt to taste


  • Place quinoa and chicken stock in a medium sauce pan and bring to a boil. Turn heat down to low, cover the pot, and simmer until all the liquid has evaporated, about 20 minutes.
  • In the meantime, combine shallot, tomatoes, herbs, vinegar, lemon juice, and olive oil in a large mixing bowl. When the quinoa has finished cooking, add it to the bowl and toss all ingredients until well incorporated. Taste for seasoning, and add salt as necessary.