“This is my variation on the Barefoot Contessa's tabbouleh recipe. She's such an inspiration - her recipes are lovely! This is so yummy! The Inca red quinoa is nutty and has a great texture. The colors are wonderful and it is a very lovely looking dish for gatherings and potlucks.”
1hr 20mins

Ingredients Nutrition


  1. Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
  2. Stir and allow it to cool off for about 1 hour.
  3. Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
  4. Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.

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