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Quinoa Tabbouleh

Prep Time:

15 min

Cook Time:


8 Servings


About the Recipe


  • 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


Step 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.

Step 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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