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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.

Recipe by Cooking Light November 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Chef'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 www.choosemyplate.gov

Nutrition Facts

127 calories; fat 5.8g; saturated fat 0.8g; mono fat 3.6g; poly fat 1.1g; protein 3g; carbohydrates 16g; fiber 2g; iron 1mg; sodium 323mg; calcium 21mg.