Tabbouleh of quinoa

Quinoa can be used as a grain but technically it is more related to plants, gluten free and rich in protein and vitamins.

Servings 4 persons, Preparation time 5 minutes, Cooking time: 25 minutes


  • 200 g quinoa
  • 550 ml stock
  • 1 tbsp fennel seeds
  • chopped fresh rosemary leafs
  • To finish the tabboulet:
  • 2 chopped tomatoes
  • 1-2 handfuls of chopped fresh herbs: basil, parsley, coriander
  • 2 tbsp juice of lemon or 1 tbsp vinegar
  • 3 tbsp of olive oil
  • 50 g chopped walnuts or almonds
  • Optional:
  • crumbled goat cheese


  • Add the ingredients into the Soup maker and select the Compote program.
  • When ready leave the quinoa in the appliance for 5-10 minutes to get fully tender.
  • Finish the recipe by mixing the quinoa with the rest of the ingredients.
  • Serve directly or store in the fridge for later.
  • Chef’s tip: You can replace quinoa for bulgur, which works with the same timings and water quantity.
Tabbouleh of quinoa

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