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Quinoa Tabbouleh

Quinoa Tabbouleh.jpg


2 cups water
1 cup quinoa, rinsed
1 teaspoon sea salt, divided
3 cups chopped fresh parsley
1 cup chopped English cucumber
3 plum tomatoes, chopped
8 green onions, chopped
1/4 cup chopped fresh mint
1/4 cup lemon juice
1/4 cup extra virgin olive oil
3/4 teaspoon coarsely ground pepper

Cooking Directions:

1. In a large saucepan, bring water and 1/2 teaspoon sea salt to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.

2. Add parsley, cucumber, tomatoes, green onions and mint. In a small bowl, whisk lemon juice, olive oil, pepper and remaining 1/2 teaspoon sea salt; drizzle over salad and toss to coat. Let stand 30 minutes before serving. Refrigerate leftovers.


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