Quinoa Tabouli with Tender Romaine Recipe
Don’t just save this for passover - its a great change to traditional tabouli!
Ingredients
- 1 cup dry/uncooked quinoa
- ⅓ cup fresh lemon juice
- 1½ cups finely diced tomatoes
- ½ cup (about 3) thinly sliced green onion
- 1 pinch ground cinnamon
- Salt and pepper
- 3-4 Tbs. olive oil
- 2 cups (about 2 bunches) finely chopped
- flat leaf parsley
- ¼ cup (about ½ bunch) slivered fresh mint
- leaves
- ¼ cup toasted pine nuts
- Tender romaine leaves
Instructions
- 1
Rinse quinoa in a strainer, put into a small sauce pan with 1½ cups water and 1 tsp. salt, and bring to a boil. Reduce the heat and simmer covered for 15 minutes, fluff with a fork and let cool with lid off.
- 2
In a large bowl, combine the tomatoes, green onions, cinnamon, and a few pinches of salt and pepper. Fold in the quinoa, parsley, and mint and mix well. Drizzle with lemon juice and olive oil and toss. Refrigerate, stirring occasionally.
- 3
Taste and correct the flavors with lemon juice, salt and pepper. Serve on a bed of crisp inner leaves of romaine lettuce. Serves 6
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Quinoa Tabouli with Tender Romaine?
This Quinoa Tabouli with Tender Romaine recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this quinoa tabouli with tender romaine?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.