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Quinoa Tabbouleh


  1. 1 cup quinoa, rinsed well

  2. 1/2 teaspoon salt

  3. 1 tablespoons of fresh lemon juice

  4. 1 clove of garlic, minced

  5. 1/2 cup extra virgin olive oil

  6. freshly ground black pepper

  7. 1 large cucumber, cut into 1/4 inch pieces

  8. 1 pint of cherry tomatoes, halved

  9. 2/3 cup chopped flat-leaf parsley

  10. 1/2 cup chopped fresh mint

  11. 2 scallions, thinly sliced


  1. Bring quinoa, 1/2 teaspoon of salt, and 1 1/4 cup of water to a boil in a medium sized saucepan over high heat. Reduced heat to medium-low, cover, and simmer until quinoa is tender (approximately 10 mins)

  2. Remove from heat and let stand, covered, for 5 minutes.  Fluff with a fork

  3. Meanwhile, whisk lemon juice, and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper

  4. Spread out quinoa on a large rimmed baking sheet, and let cool.

  5. Transfer it to a large bowl and mix in 1/4 cup of dressing.

  6. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa. Toss to coat.

  7. Season to taste with salt and pepper. Drizzle remaining dressing over it all.


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