Green Quinoa Tabbouleh – Food Wishes

Green Quinoa Tabbouleh – Food Wishes



Learn how to make a Green Quinoa Tabbouleh recipe! I’m not a huge fan of quinoa or tabbouleh, but I love quinoa tabbouleh! Yes, it is surprising, but one taste of this vibrant salad, and you’ll understand. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Green Quinoa Tabbouleh recipe!

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49 Comments

  • Farah Zoquier on February 21, 2020

    I'll do it this week!
    Delicious recipe!

  • mark burress on February 21, 2020

    QuinoašŸ˜‚šŸ˜‚!!!!!

    if you say it right it sounds like a word Beanie and Butthead would use of a noise Bruce Lee would make just before he whooped somebody assšŸ˜‚šŸ˜‚šŸ˜‚

  • JULIAN ORTIZ on February 21, 2020

    As I went to the famous Sahadiā€™s import shop in Brooklyn, got me some Tabouleh, got home, started eating it and thought, I wonder how chef John would make this, search and boooom! Here we are!

  • Lucila Espinoza on February 21, 2020

    ā¤ļøā¤ļøā¤ļø

  • Aleksandar Kuseski on February 21, 2020

    My dressing from fresh herbs oxidised and turned brown. How to prevent that?

  • AndrĆ© Siena on February 21, 2020

    anyone tried using spinach for the dressing? šŸ¤”

  • Jo Drew on February 21, 2020

    That dressing looks fantastic.

  • Scott Halloween on February 21, 2020

    I made this and packed it full of sliced dried apricots and tons of pecans. _now_it works.
    (Needed more chew, for me.)

  • Barry Irlandi on February 21, 2020

    I enjoyed this!!!

  • barb Snyder on February 21, 2020

    Thanks you!

  • Laurie schnayder on February 21, 2020

    Quinoa is wayyyyy bettet and more nutricious than wheat couscus !!!!

  • Laurie schnayder on February 21, 2020

    Too much water for the quinoa chef !

  • Laurie schnayder on February 21, 2020

    Quinoa is the main cereal dish in the peruvian Andes , for thousands of years !!

  • Sarah Doan on February 21, 2020

    Oh this looks positively beautiful and vibrantly delicious! Definitely making this soon!

  • candace in jersey on February 21, 2020

    If you dry toast your quinoa in a skillet before you rinse ,it makes all the difference in the world.

  • o o on February 21, 2020

    Real extra-virgin olive oil is not golden in color. Stop buying fake shit. Extra-virgin means the first, (earliest), harvest of olives when they are still green and produce less oil. That's why it's usually green tinted in color and has a much stronger flavor profile than regular olive oil. Most shit is just falsely labeled and bottled mixed blends with perfumes added to make it smell stronger in some cases.

  • henry michal on February 21, 2020

    I LOVE Tabouli, and this one looks awesome. Add some kidney beans and corn and you have an amazing meal.

  • Corrie Jo on February 21, 2020

    5:35 lol until we determine its perfect.. whatever that means. Chefs voice inflection and send of humor is great šŸ‘ not to mention the fabulous culinary skillz

  • Elsa&lisa on February 21, 2020

    I only use the white quinoa. I find the red or black tough. Great recipe.

  • MrFigs on February 21, 2020

    Tomatu? Yeah your from south California. Or Colorado.

  • mgb961 on February 21, 2020

    Margaret Mead mention…gold

  • Bonita Miller on February 21, 2020

    I never liked taboluh but I will try this because of you

  • Hart Coronet on February 21, 2020

    So, you're using quinoa only because you don't like b. wheat? And this looks way too green to me.

  • Meli MP on February 21, 2020

    Amazing Chef!!!

  • yung carl jung on February 21, 2020

    margaret mead? like, the cultural anthropologist? you're a special one, chef john. never cease to surprise me.

  • I am the quinoa man ( but Iā€™m vegan )šŸ˜‰

  • greeeeeeeeeen on February 21, 2020

    "Ancient grain bowl" lol.
    Accompanied by any beverage in a mason jar LOL!
    Love Chef John

  • Vicky Vonstein on February 21, 2020

    Is this gluten free John?
    Please help me ASAP!

  • Li Li on February 21, 2020

    Very delicious! Next time Iā€˜ll add some chopped tomatoes, peppers and hard boiled quail eggs.

  • M K on February 21, 2020

    Far from tabbouleh, but great recipe šŸ˜

  • mark on February 21, 2020

    Hey Chef can you please share the make and model of that spider you used to transfer the herbs to the ice bath? I am particular about my utensils and that looks like its light and fast.

  • lina Mm on February 21, 2020

    exquisite

  • lina Mm on February 21, 2020

    The herbs should not be cooked, because they lose their useful ingredients and their taste changes. They are not tabbouleh. With tibouleh we use bulgur, not quinoa and we do not cook it, but we can say that it resembles it.

  • AheadClover on February 21, 2020

    Im middle eastern and in my family use only parsley

  • Pia-Antonia Vucemilovic on February 21, 2020

    After watching this, my annoying headache went away. Thank you chef john

  • Cori Baker on February 21, 2020

    Yay! Vegan recipe!

  • Mikhail Beard on February 21, 2020

    I really never liked to bully

  • Radjehuty on February 21, 2020

    Hol' up. 12 minutes for quinoa? You like chewing actual gravel? I find it hard to get quinoa cooked in under 25 minutes…

  • ×Øו×Ŗם פ on February 21, 2020

    What are you adding at 7:31 ?

  • ortem000 on February 21, 2020

    Interesting method that you use to make quinoa. I make mine like rice where all the water is adsorbed. Comes out perfect all the time. Quinoa is so underrated.

  • Leo Baasch on February 21, 2020

    I'm wondering if the cayenne pepper we get here in South Africa is a little hotter then yours because even a tiny pinch in my food tends to throw the whole thing off balance on the heat spectrum. Don't get me wrong I love spicy food. Just that I find I have to be quite light with my cayenne if I just want to lift the flavours.

  • Snoop Doge on February 21, 2020

    the Tabbouleh itself is very healthy, how Quinoa gonna make more healthier?

  • Waterman one on February 21, 2020

    Thanks for the video. Do you have a video and recipe for Pemmican? thanks

  • The Free Language Project on February 21, 2020

    This is the healthiest food I've seen all week ^.^ Thanks, Chef John.

  • Ausy on February 21, 2020

    I don't have any imagination. What does tabbouleh taste like?

  • dr_batman_md on February 21, 2020

    Quinoa tastes about the same as rice or barley to me.

  • Nirvanageddon on February 21, 2020

    I absolutely love this!! I would add chopped tomato, red onion, kalamata olives, and cucumber. And if feeling decadent, feta and grilled chicken or fish to make it a full meal!

  • Crystal on February 21, 2020

    I refuse to eat quinoa from a moral standpoint. There is a pretty dark side to its cultivation.

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