Peruvian Tabouli
Chef Giuseppe Tentori of Boka – Chicago, IL
Adapted by
June 2008

Yield: 6 Servings


  • Water
  • 1 cup white quinoa
  • 2 Tablespoons chopped curly parsley
  • 3 Tablespoons extra virgin olive oil
  • 2 lemons, juiced

  • 2 seedless cucumbers, diced
  • Extra virgin olive oil
  • Salt and pepper

    Haricots Verts:
  • 1 pound haricots verts
  • Salt and pepper

  • 1 large watermelon radish
  • 1 cup red wine vinegar
  • 1½ Tablespoons sugar

    To Assemble and Serve:
  • 8 ounces Greek feta


For the Quinoa:
Bring 1½ cups water to a simmer and add quinoa. Cover with plastic wrap and cook on low heat for 12 minutes. Remove plastic and let cool. Add parsley, 3 tablespoons of olive oil, and lemon juice.

For the Cucumbers:
Combine the cucumbers, olive oil, and season.

For the Haricots Verts:
Blanch the haricots verts and season. Chop into bite-sized pieces.

For the Radish:
Slice the radish using a mandolin. Combine vinegar, sugar and radish and bring to a boil. Remove from heat and let cool.

To Assemble and Serve, Picnic-Style:
Pack separate containers of Quinoa, Cucumbers, Haricots Verts, and Radish mixed with feta.  

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