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Quinoa-Cilantro Tabbouleh with Flake Salt

Photo: Randy Mayor; Styling: Lindsey Lower


Hands-on time 15 mins
Total time 32 mins

Serves 6 (serving size: about 1/2 cup)

The delicate crunch of flake salt is a beautiful finishing touch in this quinoa riff on tabbouleh; you can use easy-to-find Maldon flake salt or--for real drama--try black flake salt such as The Meadow's Black Diamond. A splash of citrus bitters wakes up all the flavors; if you can't find lemon bitters, try orange or grapefruit.


  • 3/4 cup water
  • 2/3 cup uncooked quinoa, rinsed and drained
  • 1/4 teaspoon fleur de sel
  • 1 cup finely chopped plum tomato
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon bitters
  • 1/4 teaspoon black pepper
  • 6 tablespoons fresh flat-leaf parsley
  • 5/8 teaspoon flake salt

Nutrition Information

  • calories 127
  • fat 5.8 g
  • satfat 0.8 g
  • monofat 3.6 g
  • polyfat 1.1 g
  • protein 3 g
  • carbohydrate 16 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 323 mg
  • calcium 21 mg

How to Make It

  1. Bring 3/4 cup water and quinoa to a boil in a small saucepan. Cover, reduce heat, and simmer 12 minutes or until quinoa is tender. Remove from heat; let stand 10 minutes. Fluff quinoa with a fork; stir in fleur de sel. Place quinoa in a medium bowl. Cool slightly.

  2. Combine tomato and next 6 ingredients (through pepper) in a medium bowl, stirring to combine. Add quinoa mixture; toss to coat. Sprinkle with parsley; sprinkle flake salt evenly over parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit