Our owner and chef, Serge Krikorian, has brought many of his family’s favorite recipes to Dinner’s Ready Catering over the years.  Growing up he remembers that his mom was kind of famous among family and friends for her tabbouleh recipe.  As a nod to his mom, who was every bit the cook that Chef Serge is, Serge updated her tabbouleh recipe by replacing the bulgar wheat with quinoa to create this Quinoa Tabbouleh Recipe
Quinoa Tabbouleh
  • 1 1/4 cups water
  • 1/2 cup quinoa
  • 3 tomatoes, finely diced
  • 4 green onions, finely diced
  • 1/2 lbs. parsley, finely minced
  • 1/4 cup olive oil
  • 1/8 cup lemon juice
  • 1/2 tsp. ground black pepper
  • 3/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1/2 tsp. dried mint
  1. Bring the water to a boil in a small sauce pan. Reduce the heat and add the quinoa. Stir and continue to cook and stir until all of the water is absorbed.  Set aside to cool.
  2. Meanwhile, remove the stems from the parsley and finely chop in a food processor. Transfer the parsley to a bowl and add the diced tomatoes, green onions, olive oil, lemon juice, salt and pepper, cayenne, and mint. When the quinoa is cooled, add the quinoa to the parsley mixture and stir to combine. Adjust the seasonings and lemon juice as necessary.
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Shown with our Grilled Greek Chicken Kebabs, also featured in our blog