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Quinoa Tabbouleh

Quinoa Tabbouleh

Updated July 20, 2017


tablespoons fresh lemon juice


clove garlic, finely chopped


cup extra virgin olive oil

Freshly ground black pepper, to taste


large English cucumber, washed and cut into small cubes


to 15 cherry tomatoes, washed and halved


cup parsley leaves, finely chopped


cup fresh mint leaves, finely chopped


scallions, thinly sliced

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  • 1

    Mix the lemon juice and garlic in a small bowl. Add the olive oil little by little. Season with salt and pepper. Set aside.

  • 2

    Mix the cucumber, tomatoes, herbs, onions and quinoa in a medium bowl and stir well.

  • 3

    Cover in the dressing and serve right away.

Expert Tips

  • You can prepare this recipe ahead of time and keep refrigerated in a sealed container until you’re ready to serve.

No nutrition information available for this recipe

More About This Recipe

  • If you love tabbouleh, then you'll love this recipe! This version, in my opinion, is even better because the quinoa gives it an extra special touch. I prepare this recipe often because my daughter loves quinoa. This salad is not only visual appealing, but also truly delicious. This recipe is ideal for warm summer days. Prepare it as a side for grilled dishes or pack them in individual jars and head out for a picnic!

Watch the video: How to make Quinoa Tabbouleh. Healthy Summer Salad. Quinoa Salad. Tabbouleh. BEST Quinoa Salad