Quinoa Tabbouleh

Serves 4


  • 1 cup quinoa
  • 1 cucumber, diced (peeled if you prefer)
  • 1 cup cherry or grape tomatoes, halved
  • 2 bunches of parsley, chopped
  • 1 cup Kalamata olives, halved (optional)
  • 1 bunch green onions, thinly sliced
  • Optional: Add 1 cup crumbled feta


  • Juice of 2 lemons
  • ½ C olive oil
  • ½ C chopped mint leaves, or 2 Tb dried mint
  • Salt and pepper to taste
  • 1 clove garlic, crushed, or ½ tsp dried garlic powder
  • Prepare the quinoa:
    In a saucepan, add the quinoa along with 1 ½ cups water and a pinch of salt. Bring to a boil, reduce the heat to a low simmer, and cover with a lid. Cook for 20 minutes, turn off heat, fluff with a fork, and let sit covered for another 5 minutes before using. This step can be done ahead of time. It’s best to let the quinoa cool down before using it for the tabbouleh.

    Make the dressing:
    Whisk together all of the salad ingredients in a small bowl.

    The salad:
    In a large bowl, combine the all of the ingredients and toss well. Let sit for a few minutes to allow the flavors to combine nicely before serving.

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