Cooking Israel

Quinoa Taboulleh

Tags: Food


• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups Italian parsley
• 2 tomatoes, chopped
• 1 pepper, chopped
• 1 cucumber, chopped
• 2 green onions, chopped
• 1 small red onion, chopped
• 1 clove garlic, minced
• juice of 1-2 lemon, depending on your preference
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• 1 tsp. cumin (optional)


  1. Bring the vegetable broth to a boil. Once boiling, pour in the cup of quinoa and simmer for 20 minutes on stovetop.
  2. While quinoa is simmering, chop all of the vegetables.
  3. After 20 minutes of simmering, drain the quinoa and combine it with the vegetables in a large bowl.
  4. Pour the lemon juice, olive oil, and seasoning over the quinoa and vegetables, and mix well.

Explore the tastes and colors of Israel and other cultures far and near with Aviva Kanoff as she puts her creative spin on exotic cuisines just in time for Passover. Leave behind plain potatoes this Passover and opt for healthy and creative options and make that starchy Passover substitute, the plain potato, an ingredient of Passovers past! The recipes in The No-Potato Passover are so delicious, you’ll want to make them all year round!

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BeTeavon and ENJOY! 

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Tags: Food

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