All of us adore fudge. All of us adore bacon! This delightful treat combines two of the world’s best cuisines into a decadent treat that is guaranteed to become the stuff of legends among your friends about your culinary prowess.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ cup lemon juice
- 3 tomatoes, diced
- 1 cucumber, diced
- 2 bunches green onions, diced
- 2 carrots, grated
- 1 cup chopped fresh parsley
Instructions
- In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
- Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
Reviews
I made this according to the recipe, but I did substitute Vidalia onions for the green onions as there is a green onion hater in my home. I used to make this the traditional Israeli way with the #2 bulgur wheat soaked and strained and all of the liquid squeezed out, but I tried this on a whim and everyone in my large extended family went crazy for it! The next time I made it I did add extra lemon juice and some dried mint flakes, and that really elevated the flavor to all of us. I make a double batch about 3-4 times a month and I’m lucky if I get 2 bites before it’s gone!
Followed the recipe but used canned corn, black beans, and beets because I have those in my pantry. First time to make this as vegan guests are coming! Turned out very good!
Love this recipe and use it as a go to. Change it up depending on what I have (Cilantro vs. Parsley, add feta, etc.) But it is perfect and simple as is. Lasts all week so great for snacks or lunch!
It was decent. Made it a while ago and it didn’t leave a lasting impression.
So refreshing! I did modify a bit, I used vegetable stock in place of water to cook quinoa, and didn’t add tomatoes cuz I didn’t want it to get soggy, and added diced peppers and feta. But that is the beauty of a lot of recipes. They give you the base, and you modify it to your liking!
Things to add… If you’re vegan: mint (as per other tabbouleh recipes), cinnamon or tarragon (but especially cinnamon, trust me!). If you’re non-vegan: parmesan cheese. If you’re non-vegetarian: Hamburger. If you add all, it’s amazing! Would make again with those additions. The green onion and citrus was a little overpowering for me, otherwise.
I followed the recipe except subbed olive oil for avacado, barley instead of quinoa and left out the carrots. don’t taste it for at least a day or you’ll think it’s bland. two days later is best imo. also, the smaller you cut up the veg. the better it tastes. think “shaving” the parsley, not chopping. I don’t know the “proper” way to eat tabouli, but I take a triscuit cracker, scoop some hummus, then scoop tabouli and pop it in your mouth. so delicious and healthy.
I added 1/4 cup apple cider vinegar, fresh minced onion, and extra parsley. I cooked the quinoa al dente, and only used about half the oil. It was delish!
It definitely needed some heavy seasoning…I added cumin, Cayenne, and coriander and lots of salt. I would have to agree with another reviewer to rinse the quinoa before cooking as mine was a bit mushy. When a recipe isn’t great as is, I never give 5 stars.
This is very delicious and good to know I can substitute quinoa for bulgur , it tastes just as good if not better!
I added kalamata olives-otherwise no changes. My family loved it and we had no leftovers. This is by far our favorite quinoa salad recipe.
Loved it! Better than bulgar. I didn’t add the carrots but changed nothing else. It was great!
I added olives and cumin, and it was still too bland. I’d also chilled the whole thing for a bit, my dad said that I shouldn’t have chilled the cut veggies. I should have just chilled the quinoa.
I loved this! I made it as written using tri-colored quinoa.
Very enjoyable, light and refreshing side dish. I added a bit more lemon just before serving. Stores well for days too, so enjoy the leftovers!
I have made this recipe several times. The first time as written. The one thing I have changed on it is I cut way back on the oil. For my taste I found it too greasy tasting. I also added some lemon zest. We found this to be a very refreshing dish and pairs well with a blackened fish.
Nice balance of flavors! I recommend using ONLY FRESH parsley, lemon juice!! Don’t sub. Great recipe that’s even better the next day! Will def make again and again.
Really liked this! Next time I’d like to try adding a bit of garlic.
Good Stuff Maynard!
A pleasant salad!
I excluded green onion, added a little bit more salt and 1tsp of ground cumin. Next time I will add cilantro and mint along with parsley. It tastes so delish today, I’m excited to have it tomorrow when all the flavors meld.