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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Quinoa Tabbouleh/roasted vegetable Salad Recipe

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This recipe for Quinoa Tabbouleh/roasted vegetable Salad is from Our Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 C Quinoa
S & P
1/4 C fresh lemon juice
1/4 C good olive oil
1 C chopped mint leaves
1 C flat leave parsley

For Taboouleh
1 C thinly sliced scallions, white & green parts
1 cucumber, unpeeled, seeded and medium-diced
2 C cherry tomatoes, halved
2 C medium-diced feta ( 8 oz)

Roasted Vegetables
1 eggplant, skin off sliced into rounds
2 zucchini, sliced into rounds
2 yellow squash, sliced into rounds
1 red pepper, sliced into long slices

Pour 2 Cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered for 15 minutes, until the grains are tender and open ( they have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1- 1 1/2 teaspoons of Kosher salt.

For Tabbouleh
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon of kosher salt, a 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasoning. Serve at room temperature or refrigerate and serve cold.

For Roasted Vegetable
Once all vegetables are sliced, grill on medium heat BBQ or roast in oven,turn as needed, until vegetables are soft to touch. When vegetables are cool to touch dice all vegetable into half inch cubes. Add the quinoa and mix well, mint and parsley. Season to taste. Serve at room temperature or refrigerate and serve cold.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Can omit feta if vegan
These are two salad recipes that are great to have on hand. Good to mix with salad greens, kale, or have as a side dish.
I typically double this recipe to make sure extra for late in the week as this gets better with time.




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