Green Quinoa Tabbouleh - Food Wishes

Learn how to make a Green Quinoa Tabbouleh recipe! I'm not a huge fan of quinoa or tabbouleh, but I love quinoa tabbouleh! Yes, it is surprising, but one taste of this vibrant salad, and you'll understand. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Green Quinoa Tabbouleh recipe!
You can also find my content on Allrecipes: allrecipes.com/...

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/264059/Green-Quinoa-Tabbouleh/

[@kimberlyrobinson3992]

After a long, hard week, watching a Chef John video is the best restorative.

[@zanesmith666]

did you work 5 consecutive 12hr days from 12am-12pm, and dealt with stupid customers for a good duration of those hours? yeah i sure did

[@carolyncarter1593]

Stasey Pruitt

[@zoweegeewhiz]

Chef John, your a lot funnier than Jimmy Kimmel and his ilk, plus you’re inspirational. Thanks for not being political. I can watch your channel and relax. Making this quinoa salad now for dinner tonight.

[@foodwishes]

And yes, I should have added some cumin!

[@jennygrogg9516]

Food Wishes I cooked your Moqueca tonight, Carmel chicken last night, and peposo at the beginning of the week. My family enjoyed all very much!

[@DaPurge]

jenny grogg calm down hungry bitch

[@alexandruepuran]

Food Wishes Hello from FarFarAway! Is there any chance you do the braised pig’s trotters. I’d surely eeeeenjooooy...! Thanks for being here!

[@ilznidiotic]

*And* allspice, *and* cinnamon.

[@RandaSbeity]

That was good! Taboule is like number 1 salad we make at home. I never thought of it as an herb salad! I like your perspective on it and how you dynamically substituted ingredients based on their purpose. Like the main thing is the herbs (and u added tarragon which I never had in tabouli so I'll have to try it). The filler is a grain and u chose a healthy option (sounds great to me). The dressing is interresting. I was waiting for you to explain the cooked herbs part and when you did it made sense. My favorite part of the traditional tabouli is the broth (all the liquids from the veggies and dressing at the bottom of the bowl specially from leftover tabouli); I drink it. It's a thing in our family. Who wants zoum el tabouli my mom would ask when the bowl is empty. So I wonder if I would like the zoum of your tabouli. I'll have to make it to know!

[@DogBeef]

ur arab right?

[@RandaSbeity]

DogBeef Lebanese

[@DogBeef]

Randa Sbeity yea i guessed so, no one uses the word "zoum" other than us

[@hoon75]

Only Chef John is capable of making me want to eat quinoa

[@PenguinApple]

Quinoa is delicious! Makes rice seem worthless

[@WillM95]

Try cooking it with chicken bullion and serving it with chef johns tikka masala instead of rice, or Cajun chicken Raghu. It’s delicious 😋

[@avivaberkovitz6689]

I made it and loved it, delicious!!

[@morgancondie9039]

Thank you for this beautiful plant based side dish!

[@shakyhandpictures2185]

21 minutes to late, did the pastrami spiced lamb roast for supper tonight, big hit with the family, next time I’ll add this side. Cheers and thanks, every single recipe I’ve tried using this channel has been excellent.

[@bethkrav]

This looks delicious! Chef John, I just want to say thank you. Your videos truly make my day everytime I watch. I am a big time train commuter and 9-5er in downtown Chicago and as a foodie, your videos always bring a smile to my face after a rough day. Looking forward to more!

[@mistyblue2684]

This looks delicious. Healthy & fresh

[@SNeaker328]

Ooh, great Passover recipe just in time!

[@jonathanchristian9776]

i put this in pita pockets with cheese and avocado... its amazing

[@r.mcbride2837]

Oh, yeah! Tabbouleh! Love it. No such thing as too much lemon in a good tabbouleh. I do like mine with some nice chopped tomato and maybe a sprinkle of pine nuts. Never thought to use quinoa. Will have to think on that. Sure looks yum, though.

[@duncanjames914]

Oh ya, some diced and de-seeded San marzano tomato's, freshly pressed olive oil and freshly squeezed lemon juice. OMG - What a flavour fest.

[@jordanallen3078]

He used way too much lemon juice in this recipe.

[@samuelnicholson5291]

Jordan A'BernieBro oh wow, you got to taste it?

[@Drivestort]

I was actually just about to ask about adding in other things, like chopped nuts and tomatoes lol

[@r.mcbride2837]

@Azazoth Yes! Whatever sounds good to you! Dump it right in there. You are, as Chef would say, the Ruler of your Tabbouler. Well, Chef probably wouldn't have said that, exactly. I'm sure he would have thought of something better. LOL! 😄

[@TheFreeLanguageProject]

This is the healthiest food I've seen all week ^.^ Thanks, Chef John.

[@MarceloCGameplay]

I really like tabbouleh, loved this version, definitely gonna try it! Thank you Chef!

[@arcaneacolytes8134]

Looks absolutely delicious

[@SarahLizDoan]

Oh this looks positively beautiful and vibrantly delicious! Definitely making this soon!

[@DamianoZerneri]

I'll give it a try. Thanks for the recipe chef

[@krgkrmb]

Warm greetings to you Chef John from Namibia. Or as Your president calls it Nambia.

[@mndkv2747]

krgkrmb hello there. In my kitchen we are using meat products produced in Namibia. Good quality.

[@passionfruitfruit]

Hello there, warm greetings from Poland!

[@scratchyinkittenmittons]

Where the Namibian food at??

[@2degucitas]

krgkrmb Too funny

[@InAnotherLife90]

fuck Namibia and fuck Poland

[@FilipPoon]

ooh comfort food at its best! it looks so yummy!

[@Charles-hd9tl]

Gotta try this - thanks for looking out for our health Chef John!

[@rickyjakstef]

Chef JOOOOOHHHN!!! hearing you say tabbouleh is like music to my ears johnny

[@RefuseTheFallingRain]

You should try Turkish kisir! It uses finely ground bulgur, tomato paste, parsley, tomato, lemon juice etc. It's like a tabbouleh but less green...

[@CantankerousDave]

RefuseTheFallingRain Not too enthused about this recipe, but that sounds like something I would like. Thanks for the heads up.

[@skip123davis]

that looks WONDERFUL!

[@dboerema]

I tried your asparagus patty recipe tonight with my steak it was awesome thanks

[@kristianwilliams441]

When can we expect a collab between you and Binging with Babish??

[@duncanjames914]

I totally agree!!!! :-)

[@tomat4t4]

second that

[@Harini-oo6rj]

YES

[@rogerhinman5427]

Epic!

[@TheTruthIsWEIRD]

Fuck Binging with Babish. Amateur cook made famous by making meme food.

[@duncanjames914]

I love all of the ingredients (as I grow the fresh herbs). Very nice indeed. Is this Tabbouleh or herbed quinoa? Sorry to ask Chef!

[@SuzanneBaruch]

This dish can be made with couscous and it's still considered Tabbouleh. Quinoa is pushing it, since it's not a Middle Eastern ingredient. But Chef John's secret is safe with us, right?

[@duncanjames914]

Good point Suzanne. :-) We grow a lot of parsley and eat a lot of tabbouleh. It's my favourite part of the season.

[@SuzanneBaruch]

I love it too!

[@fatcat22able]

Last time I was this early Chef John hadn't developed a cayenne addiction yet

[@taliesinbreen]

Chris Tang wow last time you were here was before the Big Bang? Amazing.

[@Jalexb7]

Accidentally vegan. Looks great!

[@abouttime837]

well it is a salad these are often made with plants

[@Jalexb7]

Any other ground breaking enlightenments you'd like to share with the class A T? I often notice perfectly planty salads smothered with ranch and sprinkled with bacon soooooooo obviously not everyone got the memo! Lol

[@EmilyCLColorado]

He put andouille sausage on it at the end lol

[@Jalexb7]

Obviously other than the sausage. That was an add on not part of the recipe.

[@jpviernes]

I love tabbouleh...

[@zcxvasdfqwer1234]

My mom introduced me to kin oh ah and it was great. I love to eat kin oh ah and look forward to more kin oh ah in the future.

[@gurpinderheran6221]

Thank you chef you inspire me and you make life so simple what a great taste so thank you sir you're doing the world a great flavor

[@larisael-netanany488]

Chef John - thank you so much. I knew you wouldn’t let me down - and you came right on time for Passover! I decided to “accessorize” mine with pine nuts and pecans, and replace the targon which one of us dislikes with fresh spinach - which maybe makes it a different dish - but hey, like you say - I decided that I should be after all the Cheff John of whatever I decide put on 😊

[@dizzythegurl]

I just discovered quinoa myself and this looks delicious to try.

[@jodrew1845]

That dressing looks fantastic.

[@nevie1172]

At my work we make red and white quinoa tabouleh to go with our salmon. It has pickles, hazelnuts, parsley, pickled shallots, and dried cherries. Then it’s finished with some salt and olive oil. I absolutely love it, so tasty!

[@alifares658]

I feel like chef john has some Lebanese in him, I've never seen any american chefs make this many recipes based on our food!

[@daddyquatro]

I've never tried quinoa just because the name is pronounced so counter intuitively, but I might try this. I do love me some tarragon.

[@watermanone7567]

Thanks for the video. Do you have a video and recipe for Pemmican? thanks

[@nerdisaur]

bee of the sea: crabs? B of the C: bit of cayenne context is key, kids

[@rdidri]

Wow. Just wow.

[@FloridaSalon]

Looks fantastic as usual Chef John. I make Quinoa Tabouli. I could never quite get it to taste right. Your recipe looks amazing. Thank you!

[@MUDSWAT]

Nailing it with the vegetarian/vegan dishes ! or (Great with Chicken or Fish!)

[@farahzoquier4068]

I'll do it this week! Delicious recipe!

[@barryirlandi4217]

I enjoyed this!!!

[@amandaurquidez]

Thanks Chef John!!!!

[@jedsall00]

Does anyone else sing the "enjoy" at the end? 😂

[@nzungu7773]

Nope

[@DStrayCat69]

I'm going to make this... Looks Awesome! :-) Maybe with some cooked Chorizo sausage slices... :-)

[@balwantsuyal5896]

supper chef

[@blogaitips]

Amazing Chef!!!

[@lesleymccalla5339]

I did try it and I loved it

[@holaCarolina]

I have been craving quinoa but wasnt sure how to prepare it. this looks good :)

[@VandrothSoryn]

I prefer Lebanese-style tabbouleh, that's mostly herbs and not that much grain, but this looks delicious too

[@selinacf]

Good eats!

[@yungcarljung9732]

margaret mead? like, the cultural anthropologist? you're a special one, chef john. never cease to surprise me.

[@canigdirli]

pomegranate would be nice for both texture and appearance.

[@canigdirli]

And some roasted and crushned nuts ? Like walnut, pecan or cashew ?

[@DeadliciousCookingStudio]

My dad loves quinoa, so gonna make this for him.

[@JillSandwichXD]

when i first glanced on that thumbnail i thought u were gonna party, chef

[@Holbodden]

Fascinating. Can't wait to try it.

[@ropro9817]

Lol, "don't wanna sound like one of those dorks on TV" 🤣

[@messey12]

This looks great! I've some quinoa in the pantry I'm trying to use up and this one is a no-brainer. As a guy who grew up in a town with a healthy Syrian population and GREAT Middle Eastern eateries, the lack of tomato was driving me bonkers. Then you'd mentioned the possible addition of tomato and my blood pressure went back to normal. Trust me, I'm not criticizing anything, I'm just a lunatic for tomatoes. You're wonderful, Chef John.

[@johnbradley4749]

aha planning on making this too 😀

[@Vandelay666]

Yesterday I found out Quinoa has whole protein and I was looking for a Quinoa video from you. And surprise today I have one

[@jespav9903]

You are the Aga Khan of your tarragon! Thanks chef I will try this dish for internal spring cleaning.

[@jadlteif8143]

Vegan Chef John? Ho-Okay, we're at a different level now!

[@dwaynewladyka577]

That looks pretty awesome.

[@rawan1047]

Genius!!

[@danieljude3155]

What do you think would be a good replacement for the mint?

[@ortem000]

Interesting method that you use to make quinoa. I make mine like rice where all the water is adsorbed. Comes out perfect all the time. Quinoa is so underrated.

[@linamm6624]

exquisite

[@hannahrosa5485]

Yes. I'm gonna do that tomorrow. TY

[@arkyandy9612]

You help me out so much thank you

[@Tanya-eq3fy]

All of these fabulous dishes you are posting. Marry me! 😀

[@MrGreenLand]

"Ancient grain bowl" lol. Accompanied by any beverage in a mason jar LOL! Love Chef John

[@MiaSonoma]

More ancient grain bowls! Chef Hipster :)

[@TheUnlovely]

I love you Chef John

[@hans_____]

I just had some good quinoa last night. I added: onion, garlic, mustard, ginger, butter, salt, pepper, cayenne.

[@Shilag]

I quite like the taste of quinoa, but I gave up on using it. I've tried many different brands, but despite washing and rinsing it thoroughly I always get to crunch on more than one grains of sand. I prefer every bite of my food not to be a game of russian roulette.

[@anitaiparsa]

I love quinoa! Thank you so much!!

[@DONJULIANOrtiz]

As I went to the famous Sahadi’s import shop in Brooklyn, got me some Tabouleh, got home, started eating it and thought, I wonder how chef John would make this, search and boooom! Here we are!

[@allpurplealltime]

Dank thumbnail Chef John

[@dimasakbar7668]

Never cook a quinoa before, this recipe really make me wanna try making one. Thanks

[@OmegaGamingNetwork]

Looks interesting, might make this for the family. Will be something I watch them eat though. I'm allergic to mint so this dish is a no no for me.

[@RyanTaylor-pi8gq]

Chef John; I know you live in SF, but if you're ever in berkeley, pick up a pack of the tricolor quinoa from Berkeley Bowl. They use the white, red and black quinoa in a very good ratio (mostly white, with red and black in there for flavor and texture). This way, if the white quinoa is cooked fully, the red and black retain variety in texture. If you rinse before cooking and season liberally with salt, I find the combination frankly more delicious than well cooked rice, and I fucking love rice. Anyhow, you should try it. It's made me, a quinoa skeptic, a believer. Mostly, I'd rather eat nice potatoes (and to be honest, that's still what I cook on my days off) but this really is good food.

[@allistrata]

I just bought a couple of pounds of quinoa and didn't know what to do with it. Chef John comes through yet again!

[@terrahawk2003]

I gotta try this one !

[@johnvaz87]

Please revisit classic beef pot roast. Thanks.

[@zoicon5]

"It's funny how one can go through life, as I have, disliking bananas and being indifferent to cheese, and then be able to eat, and enjoy, a banana and cheese sandwich."

[@r.mcbride2837]

@zoicon I hear ya. Despise bananas on their own, but love banana bread, banana ice cream, banana cream pie, as long as I don't have to gag down a straight up slimey raw banana. Go figure....

[@corytheweirdo12]

Yay! Vegan recipe!

[@kathysil2000]

I can't wait to make it

[@wendydenney8864]

Please specify which kind of mint do you recommend? Spearmint? Wintergreen?

[@Dany_23L]

Love your videos. Tabbouleh is finely chopped continental parsley, mint, shallots, diced tomatoes, salt, lemon juice, olive oil and a *little* borghul (cracked wheat). You can sub the borghul for quinoa. This dish does looks good, but it ain't close to tabbouleh. It's quinoa n herb. Take no offence ✌

[@alexanderledenev8745]

Chef John is also a poet 😃 I love all his videos 👍

[@colinzoubek]

Who would dislike this as soon as it is uploaded!?

[@debbiemarquis3231]

Tabbouleh me anytime chef😙

[@rainjuice5774]

ITS GREEN!!!

[@christinasavva7928]

You are THE MAN

[@terriblecoughing4767]

You are the Queen of Sheba of your Green Quinoa

[@PhillipH-san]

I love quinoa! It's an excellent source of protein/amino acids for vegans/vegetarians (which I am neither). It's nice to have a delicious, nutritious dish that can keep in the fridge for quite some time. You can eat it hot or cold; it's great all the same.

[@krgkrmb]

The BoC! oh yeah.

[@nirvanageddon4979]

I absolutely love this!! I would add chopped tomato, red onion, kalamata olives, and cucumber. And if feeling decadent, feta and grilled chicken or fish to make it a full meal!