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    You are in: Home / Red / Inca Red Quinoa Tabbouleh Recipe
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    Inca Red Quinoa Tabbouleh

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    Gaia22's Note:

    This is my variation on the Barefoot Contessa's tabbouleh recipe. She's such an inspiration - her recipes are lovely! This is so yummy! The Inca red quinoa is nutty and has a great texture. The colors are wonderful and it is a very lovely looking dish for gatherings and potlucks.

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    Units: US | Metric


    1. 1
      Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
    2. 2
      Stir and allow it to cool off for about 1 hour.
    3. 3
      Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
    4. 4
      Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.

    Ratings & Reviews:


    Nutritional Facts for Inca Red Quinoa Tabbouleh

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 163.0
    Calories from Fat 73
    Total Fat 8.2 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 342.5 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 2.8 g
    Sugars 2.1 g
    Protein 3.9 g

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