Quinoa tabbouleh [Doris Rodriguez de Platt, Peter Platt & John Platt, Andina] from Portland Cooks: Recipes from the City's Best Restaurants and Bars (page 13) by Danielle Centoni

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on November 27, 2019

    So I needed a recipe to use "left over" black botija olives, this tabbouleh seemed a natural choice. I added some finger lime pearls as they are also on the use up list. This is a very busy tabbouleh - cucumber, avocado, corn, tomato, bell pepper, onion, cheese. Surprisingly, this worked especially well with the small grains of the quinoa ... size and texture expectations were set by the veggies rather than the grain. This will certainly be repeated.

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