Quinoa Tabouli

Sharon's Healthy Recipes

A variation of the popular grain salad that uses quinoa instead of bulgur.


1 cup quinoa
2 cups water, with 1 tsp sea salt added
1 cup fresh parsley, chopped
1 cup fresh tomatoes, chopped
1 cup cucumber, chopped
1/2 cup onion, chopped
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp sea salt
1/8 tsp cayenne pepper
2 tbs chopped fresh mint (optional, but nice)
1/2 cup thawed frozen green peas (optional)

No of Servings: 8     Preparation Time: 30 minutes


Wash quinoa by placing it in a mesh strainer and running water over it for a few minutes, using your fingers to wash the grain. Then place quinoa in bowl and cover with water. Allow to soak for a few hours. Then pour off water, rinse and drain quinoa. Bring 2 cups of water to a boil and add 1 tsp sea salt. Stir in quinoa. Allow to come to a boil. Place lid on pan and turn off heat, and allow the pan to remain on the burner for about 15 minutes. All the water should be absorbed. Place cooked quinoa in large bowl. Add chopped parsley, tomatoes, cucumber, onion, mint and peas if desired. Then gently stir in olive oil, lemon juice, salt and cayenne pepper. Adjust seasonings to taste. Chill before serving.


If quinoa isn’t soaked, at least rinse and drain it. Bring to a boil and allow to simmer for 15 minutes or until water is absorbed and grain is soft. Bulgar wheat can be substituted for the quinoa. Use the same amounts and proportions.

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