Rainbow Quinoa Tabbouleh (recipe bundle)


  1. Rinse the quinoa thoroughly and combine with the water and salt to taste in a large saucepan.
  2. Bring to a boil, cover, and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return to the quinoa to the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.
  3. Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil and toss with the cooled quinoa.
  4. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves. Serves 4-6



Recipe Credit

Recipe by Martha Rose Shulman via The New York Times Cooking