Recipes » Salads » Quinoa & Carrot Top Tabouli
T. Colin Campbell Center for Nutrition Studies


  • 2 cups water
  • 1 cup uncooked quinoa
  • 1 cup packed carrot top greens, finely chopped
  • 2 medium tomatoes, diced
  • 4 green onions, thinly sliced
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 2 garlic cloves, minced
  • 10 mint leaves, minced
  • Sea salt and black pepper to taste


  • 1. Place the water and quinoa in a small pot with a tight-fitting lid. Bring the mixture to a boil over high heat. Reduce the heat to medium-low and cook for 20 minutes or until the quinoa is tender.
  • 2. Spread the cooked quinoa on a flat tray or pan and refrigerate to cool.
  • 3. When cool, combine the quinoa with the remaining ingredients and chill until ready to serve.

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