Quinoa Tabbouleh

8 Jul

Quinoa Tabbouleh


  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • juice of 1 fresh lemon
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • 1/2  of a large English hothouse cucumber -seeds removed & diced
  • 4-5 cherry tomatoes, quartered sliced
  • 2/3 cup chopped Italian parsley
  • 1/2 teaspoon of dried mint (you can substitute fresh mint)
  • 1/2 cup diced white onion (you can substitute scallions or scallot)


  • Rinse quinoa & then add to medium saucepan over high heat with 2 cups low sodium chicken broth ,1/2 teaspoon salt and bring to a  boil .Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.Let cool in Refrigerator for 30 minutes.
  • Whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Add quinoa  once chilled in a large bowl; mix in the dressing.
  • Add cucumber, tomatoes, herbs, and onions to the bowl with the quinoa; toss to coat. Season to taste with salt and pepper.
  • Place back in the refrigerator to chill for at least another hour for the flavors to merry.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: