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This recipe uses the following spices:

Lemony Quinoa Tabbouleh


2 cups water
1 cup quinoa
¼ cup olive oil
6 Tbsp. lemon juice
1 ½ tsp. ground The Spice Hunter Salt Free Lemon Pepper Organic Grinder
1 bunch parsley, chopped
2 carrots, diced
4 roma tomatoes, diced
1 cucumber, peeled and diced
1 bunch green onions, diced
salt, to taste, if desired


Combine water and quinoa in a medium saucepan. Bring to a boil, cover, reduce heat and simmer about 10-15 minutes until all water is absorbed. Fluff quinoa and let cool to room temperature. In a large bowl combine olive oil, lemon juice, lemon pepper and parsley. Add vegetables, then cooled quinoa. Chill for at least 1 hour before serving. Salt to taste if desired.