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Green Quinoa Tabbouleh – Food Wishes

Green Quinoa Tabbouleh – Food Wishes

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Discover ways to make a Inexperienced Quinoa Tabbouleh recipe! I am not an enormous fan of quinoa or tabbouleh, however I like quinoa tabbouleh! Sure, it’s shocking, however one style of this vibrant salad, and you will perceive. Go to for the substances, extra info, and plenty of, many extra video recipes. I hope you take pleasure in this scrumptious and simple Inexperienced Quinoa Tabbouleh recipe!

You can even discover my content material on Allrecipes:

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49 Comments

  • Corrie Stephenson on December 3, 2018

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

  • Elsa&lisa on December 3, 2018

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

  • MrFigs on December 3, 2018

    Tomatu? Yeah your from south California. Or Colorado.

  • mgb961 on December 3, 2018

    Margaret Mead mention…gold

  • Bonita Miller on December 3, 2018

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

  • Hart Coronet on December 3, 2018

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

  • Meli MP on December 3, 2018

    Amazing Chef!!!

  • yung carl jung on December 3, 2018

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

  • JEEROFUKU on December 3, 2018

    I am the quinoa man ( but I’m vegan )😉

  • greeeeeeeeeen on December 3, 2018

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

  • Vicky Vonstein on December 3, 2018

    Is this gluten free John?
    Please help me ASAP!

  • Lisett Liebreich on December 3, 2018

    Very delicious! Next time I‘ll add some chopped tomatoes, peppers and hard boiled quail eggs.

  • M K on December 3, 2018

    Far from tabbouleh, but great recipe 😁

  • mark on December 3, 2018

    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 December 3, 2018

    exquisite

  • lina Mm on December 3, 2018

    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 December 3, 2018

    Im middle eastern and in my family use only parsley

  • Pia-Antonia Vucemilovic on December 3, 2018

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

  • low_selfestmeme on December 3, 2018

    Yay! Vegan recipe!

  • Mike Bead on December 3, 2018

    I really never liked to bully

  • Radjehuty on December 3, 2018

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

  • רותם פ on December 3, 2018

    What are you adding at 7:31 ?

  • ortem000 on December 3, 2018

    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 December 3, 2018

    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.

  • Veggiegirl4Ever on December 3, 2018

    I may try making it your way…but I would need some tomatoes in mine to be tabbouleh…

  • Snoop Doge on December 3, 2018

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

  • Waterman one on December 3, 2018

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

  • The Free Language Project on December 3, 2018

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

  • Ausy on December 3, 2018

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

  • dr_batman_md on December 3, 2018

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

  • Nirvanageddon on December 3, 2018

    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!

  • Kelvin Au on December 3, 2018

    Chef John: you are the Lin-Manuel Miranda of your green superfood bonanza

  • Crystal on December 3, 2018

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

  • Zhōu yǔ Qiáo on December 3, 2018

    Chef, my food wish is tater tots! Please show us the way!

  • Beth Kravitz on December 3, 2018

    This looks delicious! Chef John, I just want to say thank you. Your videos truly make my day everytime I watch. I am a big time train commuter and 9-5er in downtown Chicago and as a foodie, your videos always bring a smile to my face after a rough day. Looking forward to more!

  • SNeaker328 on December 3, 2018

    Ooh, great Passover recipe just in time!

  • MaryRose007 on December 3, 2018

    My first time to be disappointed by something Chef John made!

  • Lea Seidman on December 3, 2018

    Tuhmaytuh

  • TheCutestRulerOfEvil on December 3, 2018

    I've always though quinoa kinda tastes like dirt, but its okay if its covered in some sort of sauce or dressing.

  • ryan lui on December 3, 2018

    Hey Chef, Soup Dumplings?

  • Wanda Pease on December 3, 2018

    I love Chef John and this channel but I’m so tired of having salads and green being the most worshipful green ground growing things as Healthy!
    The e-coli deaths here several years ago was traced to Green Healthy Stuff ™. Same with Apple Juice processed by the Healthy Doyens of Odwalla. It’s human food which gives energy, and that is the good of it.

  • Gad Yariv on December 3, 2018

    If it doesn't have Bulgar wheat it's not Tabbouleh, it's something else.

    Just like a traditional Peruvian 'Atamalada' (quinoa stew) can't be made with Bulgar wheat, so can't Tabbouleh (Bulgar salad) be made with Quinoa.
    Just call it a 'Green Quinoa Salad'.

  • Satomi Mercer on December 3, 2018

    I heard you should not blend olive oil in a blender since it gets bitter. What do you think?

  • Lynn Arc on December 3, 2018

    My newest favorite channel 😍

  • Yoda Ydyxz on December 3, 2018

    Hi may I ask

    How the heck? How do you not live tebouleh?
    How?

  • M K on December 3, 2018

    "Dont wanna sound like those people on tv" Too late.

  • FULL DOUBLE on December 3, 2018

    Make quinoa, add chimichurri with lemon instead of vinegar.

  • Lucas Menezes Barreto on December 3, 2018

    Chef John, I would love to see your take on sweet pine nut cream! It is delicious, I have never eaten anything like it before I went to the Theo restaurant in Campinas. There is ice cream, a very light ant thin crust, chocolate and the exquisite pine nut cream, with powdered sugar. Here is a photo of this dessert, I think it is the fourth one on the right: http://www.theomedeiros.com.br/cardapio
    Please have a try on this one!

  • I started talking like you without realizing that I was doing it yesterday until someone pointed it out. (By trying to mimick it. I was not impressed.) GET OUT OF MY HEAD.