Tuesday, June 5, 2012

Quinoa Tabbouleh Salad

I've always loved a tasty quinoa salad, especially during summer. Lately I've been making it on the regular. I did pick up a massive 4 lb bag at Costco a few weeks ago. Again like many other recipes it was pinned on the Heathly Eats Pinterest board awhile back, but I'm trying out new recipes weekly. This is one that is sure to stay... I've already made it a few times and recently used rosemary instead of mint. Delish!

Quinoa Tabbouleh Salad Recipe
A light and fresh tabbouleh salad with quinoa, tomatoes, cucumbers and 
loads of fresh parsley and mint in a bright lemon dressing.

Servings: makes 4+ servings

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

2 cups water
1 cup quinoa, rinsed
1 cup tomato, diced
1 cup cucumber, diced
1/2 cup parsley, chopped
1/4 cup mint, chopped
1/4 cup green onions, chopped
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon cumin, toasted and ground (optional)
salt and pepper to taste

Bring the water and quinoa to a boil, reduce the heat and simmer until the quinoa is tender and the liquid has all been absorbed, about 17-20 minutes and let cool.

Mix the quinoa, tomato, cucumber, parsley, mint and green onion.

Mix the lemon juice, olive oil, cumin, salt and pepper and toss with salad.


  1. What a great gluten free version of tabbouleh. I would love if you'd share this on my foodie friday party today. I will pin it too.

    1. Hi Diane -- Thanks for the invite! Just linked up.