Quinoa Tabouleh

Use gluten free quinoa in place of the more traditional wheat for this refreshing grain salad. The brilliant flavor of the fresh herbs is like a party in your mouth!

Quinoa Tabouleh

Course Salads
Cuisine Lebanese


  • 1 cup quinoa
  • 2 med. Tomatoes diced small
  • 6 scallions chopped small
  • 1 med. Cucumber English or remove seeds
  • 1 sm. red bell pepper small dice
  • 1 cup finely chopped parsley
  • 1/2 cup finely chopped mint
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup cold pressed olive oil
  • 1 clove garlic minced (optional)
  • 1 tsp. celtic salt
  • 1/8 tsp. cayenne


  1. Place dry quinoa in a colander and run cold water over it. It needs to be rinsed well to get the soapy flavor off. (this keeps the birds from eating it)
  2. Place rinsed quinoa in a small saucepan with a tight fitting lid. Add 2 cups water, cover and bring to a boil.
  3. Lower heat and simmer for about 15 minutes, or until water has been absorbed. Allow to cool.
  4. In the meantime, chop all the veg. and set aside.
  5. In a small bowl, whisk together the dressing ingredients; lemon juice, olive oil, garlic, salt and cayenne. Everything gets mixed together in a large bowl.
  6. If time permits, refrigerate for a while to meld flavors, adjust seasoning just before serving.
  7. Voila! Delicious.

Recipe Notes

This dish will leave you feeling satisfied but not heavy. A great salad to bring to a potluck or picnic, or, in a boxed lunch. Goes great served with other Mediterranean type dishes.

Giri is a Registered Holistic Nutritionist, and an E-RYT 500, having completed her trainings in the Sivananda tradition. She is certified in Yoga of Recovery. One of her main passions is working with people in recovery from addictions and disordered eating. Giri is certified in Yoga Nidra, and Chakradance. Giri is a Certified Transformational Breath® Trainer. Read more

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