• Yield: Makes 4 to 6 servings

  • Time: 1 hour 15 minutes (includes refrigeration time) prep, 20 minutes cooking

Traditionally made with bulgur wheat, tabbouleh is probably one of the most popular Middle Eastern salads. This version uses quinoa instead of bulgur wheat and black beans to make it more filling and nutritious by adding fiber, protein, vitamins, and minerals. Store the tabbouleh in an airtight container in the refrigerator for up to three days.

Saladish by Ilene Rosen Tahini & Turmeric by Vicky Cohen and Ruth Fox


  • 2 1/2 cups cooked quinoa (see “How to Cook Quinoa” below)

  • 20 yellow grape tomatoes, quartered

  • 20 red grape tomatoes, quartered

  • 4 scallions, sliced

  • 4 cups chopped fresh parsley

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1/2 to 3/4 cup freshly squeezed lemon juice, to taste

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 1 teaspoon salt


Combine the cooked quinoa, tomatoes, scallions, parsley, and black beans in a large bowl. Add the lemon juice, olive oil, and salt and mix well. Cover the bowl and refrigerate for 1 hour before serving.

How to Cook Quinoa

Makes about 2 1/2 cups quinoa


  • 2 teaspoons extra-virgin olive oil

  • 1 cup uncooked quinoa, rinsed

  • 1/2 teaspoon salt


Heat the olive oil in a medium-size saucepan. Add the quinoa and cook over medium heat for 1 to 2 minutes, stirring often, so it’s well coated with the oil. Add 1 1/4 cups of water and the salt. Bring to a boil, cover, and simmer for 15 to 20 minutes, or until all the water has been absorbed and the quinoa is tender but not mushy. Remove from the heat, let sit, covered, for 5 minutes, then fluff with a fork.

Excerpted from Tahini & Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Vicky Cohen and Ruth Fox. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.