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Quinoa Tabbouleh

Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Author Food Allergy P.I.


  • 1 C quinoa rinsed & drained
  • 2 C water
  • 1 English cucumber peeled & chopped
  • 1 pint cherry or grape tomatoes quartered lengthwise
  • 1 bunch flat leaf parsley finely chopped
  • 6 green onions chopped
  • 3 T bottled lemon juice or the juice of 1 fresh whole lemon
  • 1/3 C grapeseed or extra virgin olive oil
  • 1/4 tsp sea salt
  • dash of pepper
  • pinch of crushed red peppers


  1. Cook quinoa and water, first bringin the 2 cups of water to a boil, and then adding quinoa to boiling water. Stir and let boil a few minutes, and then reduce to a simmer for about 10-15 minutes, until tender and liquid is absorbed. Then let sit for about 10-15 minutes to cool. For time saving tip, you can make the quinoa the day before and use chilled pre-cooked quinoa to prepare the salad the next day. Once cooled to room temperature, fluff with a spoon and add to a larger bowl.
  2. Prep veggies and herbs as noted above, and add them to the quinoa. Stir gently until well combined.