White Quinoa Tabbouleh - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.


Yield: 60 half-cup servings or 7 ½ quarts


  1. Cook InHarvest White Quinoa according to package instructions.
  2. Spread out on a sheetpan to cool.
  3. Combine cucumber, parsley, garlic, olive oil, lemon juice and salt with the cooled quinoa and mix well.