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summer vegetable quinoa tabbouleh

Summer Vegetable Quinoa Tabbouleh

  • Author: Adapted from Martha Stewart
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 8 servings 1x


  • 1/4 cup extra virgin olive oil, divided
  • 1 cup quinoa
  • 1/2 teaspoon ground allspice
  • Salt and pepper, to taste
  • 1 red or yellow bell pepper, seeded and cut into 1/4-inch pieces
  • 1/2 bulb fennel, cored and cut into 1/4-inch pieces
  • 1 English cucumber, halved and cut into 1/4-inch pieces
  • 1 pint cherry or golden tomatoes, halved
  • 3 tablespoons fresh lemon juice
  • 1 cup packed fresh flat-leaf parsley, chopped
  • 1/2 cup packed fresh mint, chopped


  1. Heat 1 tablespoon oil in small saucepan over medium heat. Add quinoa and allspice; stir 2 minutes until toasted. Stir in 1 1/2 cups water and pinch of salt. Cover; reduce heat to low. Cook 15 to 20 minutes until quinoa is tender. Transfer quinoa to large mixing bowl to cool completely.
  2. Add bell pepper, fennel, cucumber and tomatoes to bowl. Add remaining olive oil, fresh lemon juice, 1 teaspoon salt and pepper to taste. Stir to combine. Add parsley and mint. Stir again to combine. Season to taste, if desired.
  3. Serve immediately, or store in airtight container in fridge up to 1 day.