Carolina Kitchen: Tabbouleh quinoa salad

Carolina Kitchen: Tabbouleh Quinoa Salad

by The Writer's Bistro, Chef Richard Petrelli

By The Writer's Bistro Chef Richard Petrelli


  • Quinoa white cooked -1/4 cup
  • Quinoa red cooked -1/4 cup
  • Grape tomato diced -1/2 pint
  • Mint -2T
  • Lemon juice and zest -1t
  • Olive oil -1T
  • Feta -2T
  • Red onion fine diced -1T
  • Kalamata olive -2T


  1. Cook quinoa by using a ratio of 1 part quinoa to 4 parts vegetable stock.
  2. Bring stock to boil on stove with salt and pepper and then add quinoa.
  3. Cook covered for roughly 30 mins or until quinoa has bloomed and is tender.
  4. Shock under cold running water and reserve.
  5. In medium mixing bowl add quinoa, olive oil, lemon juice and zest, tomato, red onion and mint.
  6. Mix until combined and then plate in a bowl topped with feta and garnished with more olive oil and sprig of parsley.
close video ad
Unmutetoggle ad audio on off