Quinoa Tabbouleh

This salad can be served immediately but is best made the day before. To cool the quinoa quickly, spread it out on a baking sheet and refrigerate until cool.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 3/4 cup

  • Calories 150
  • Carbohydrate 24 g
  • Protein 5 g
  • Fat 4.5 g
  • Saturated Fat 0.6 g
  • Sugars 4 g
  • Dietary Fiber 4 g
  • Cholesterol 0 mg
  • Sodium 15mg
  • Potassium 365 mg

This Recipe Serves 6


1 cup quinoa
1 ½ cups of water
1 tablespoon extra virgin olive oil
1 lemon, zested and juiced
1 tomato, finely diced
1 cucumber, seeded and finely diced
1 cup chopped fresh parsley
½ cup chopped fresh mint
½ teaspoon salt (optional)
¼ teaspoon ground black pepper


  1. Rinse quinoa and then combine with 1½ cups water. Bring to a boil then reduce to simmer. Cover and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and then cool completely.
  2. Combine cooled quinoa with olive oil, lemon zest, lemon juice, tomato, cucumber, parsley, mint, salt (optional), and ground black pepper. Refrigerate or serve.

MAKE IT GLUTEN-FREE: Ensure all ingredients are gluten-free and this recipe can be gluten-free.

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