Clam Tabbouleh

A superfood mixture of quinoa, wilted kale, and Hand Shucked Clams seasoned with a bit of Middle Eastern spices, lemon, and fresh herbs.


Bring quinoa, clams, water, and 1 tsp. salt to a boil in a medium saucepan over high heat, then reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.
Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing with remaining salt and pepper, adjusting as needed
In a large bowl, combine ¾ of the vinaigrette with the cucumber, tomato, parsley, mint, scallions, red onion, and quinoa then stir to coat. Season to taste with salt and pepper. Drizzle remaining dressing over and serve immediately.

Yield:  6 Servings


  • 1 Cup Sea Watch Hand Shucked Sea Clams
  • 1 ¼ Cup Water
  • 1 Cup Quinoa, rinsed well
  • 2 tsp. Salt
  • 3 Tbsp. Lemon Juice
  • 1 Clove Garlic, minced
  • ½ Cup Extra Virgin Olive Oil
  • 1 tsp. Black Pepper
  • 1 English Cucumber, cut into ¼ pieces
  • 1 Pint Cherry Tomatoes, halved
  • ¾ Cup Parsley, chopped
  • ½ Cup Mint, chopped
  • 2 Scallions, thinly sliced
  • ¼ Cup Red Onion, small diced

Product Codes

Sea Watch: DHSC  – 12/1 lb.