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Quinoa Tabbouleh

1 12-ounce box quinoa
5 cups bouillon
1 red onion, chopped
2 large, ripe tomatoes, chopped
1 cup chopped Italian (flat) parsley, or a combination of parsley and mint
juice of 2 lemons
1 cup plain yogurt
2 teaspoons ground cumin
Freshly ground pepper, to taste

Bring the bouillon to a boil in a pot, stir in the quinoa and return to boiling. Reduce the heat, cover and simmer for 10 minutes, or until the quinoa is transparent and tender but not mushy. Drain off any excess liquid. Chill the cooked quinoa if you have time.

Combine the cooked quinoa and all of the other ingredients in a bowl.

10-12 servings

Note: This recipe makes a large amount (about 12 cups of salad), but it keeps well and tastes even better as the flavors blend. If you want less, cut the recipe in half and save the remaining quinoa for another use.

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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