Chef Roger Surpin of Domaine Hudson Wine Bar & Eatery’s Quinoa Tabbouleh Recipe

Chewy, tangy and refreshing, this dish is best served at room temperature.

Chef R​oger Surpin’s Quinoa Tabbouleh

Domaine Hudson Wine Bar & Eatery in Wilmington

2 cups of dry quinoa 
4 cups of water or vegetable stock
½ cup of chopped fresh parsley 
½ cup of tomato, peeled, cored and diced 
½ cup of red pepper, diced
½ cup of cucumber, diced
¼ cup of red onion, diced 
2 tablespoons of chopped fresh mint 
4 ounces of olive oil 
4 ounces of lemon juice 
Salt and pepper

Toast quinoa in a dry pan until it’s aromatic. Add the water and bring to a simmer until quinoa has absorbed the water and become tender. Turn off the heat and let cool.

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Toss all remaining ingredients together in a bowl. Add the cooled quinoa, and salt and pepper the salad to taste. Let it sit for about an hour before serving. (serves 8)

Tabbouleh is a Middle East salad typically made with bulgur. Some use couscous instead. Surpin opts for quinoa, which boosts the calcium and protein, making it a great dish for vegetarians.

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