White Quinoa Tabbouleh - K-12 Foodservice

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

InHarvest Products Used

Ingredients:

Yield: 60 half-cup servings or 7 ½ quarts

  • 2 lbs. InHarvest White Quinoa
  • 3 qts. cucumber, peeled, seeded and cut into ¼-inch cubes
  • 5 ½ c. parsley, chopped
  • 1 T. garlic clove, minced
  • ⅔ c. olive oil
  • 1 ¼ c. lemon juice
  • 2 T. kosher salt
     

Directions:

  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.