Super Grain Quinoa Tabbouleh

It’s February and we still haven’t abandoned our 2016 resolution to eat healthier. (This is good for us). The key seems to be including as much variety as possible so we don’t get too bored with our meal options. To that end. we’ve been eating a lot of Indian, Thai, Japanese, Greek and Middle Eastern food.

For some reason, my parsley plant outside has not just survived the winter but is actually thriving, so I’ve been wanting to make a recipe to use some of it (although I suppose I also could have used some from my wall mounted planters in the pantry). I’m not sure if there is a dish out there with a more pronounced parsley flavor than tabbouleh, so I decided to start there. While it’s typically made with bulgur, I thought I’d make mine with quinoa to increase the protein. But then I stumbled on this ‘Super Grains’ mix on a scouting trip to Aldi’s. It has regular quinoa, red quinoa, millet and buckwheat. It was perfect.

I served this with store-bought falafel and my favorite tzatziki sauce.

Note: if I was making this for myself, I would have added chopped tomatoes as well. But someone I live with doesn’t like tomatoes.

Super Grain Tabbouleh


1 cup of Super Grains (my bag was purchased at Aldi, see below)
2 cups of chicken stock (or sub veggie stock if you don’t do animal products)
1/2 of a red onion, small chop
1 medium English cucumber, medium chop
1/2 cup chopped fresh parsley
2 tbsp chopped fresh mint
1/4 cup of fresh lemon juice
Salt and pepper to taste


Rinse the super grains and add to the chicken stock in a medium sauce pan. Cook over medium heat until the grains absorb the liquid. Set aside.

Chop your veggies and herbs.


When super grains have cooled, add grains to vegetables/herbs in a bowl and toss. Pour fresh lemon juice over top and add salt and pepper to taste.

I’d recommend letting it sit for a few hours to allow all the flavors to further develop.