Quinoa Tabbouleh Salad - Cook For Your Life- anti-cancer recipes
Quinoa Tabbouleh Salad
Servings: 6
Prep time: 30

Tabbouleh is a classic Middle Eastern salad. It’s usually made with couscous or cracked wheat, but quinoa is a great substitute and adds a lot more protein. This dish is extremely nourishing – the fresh herbs provide a ton of vitamins and minerals and we add tomato and cucumber for even more colorful nutrition.


  1. Bring 2 cups of cold water or vegetable stock to a boil in a saucepan. Add a generous pinch of salt and the washed quinoa. Cover the pan and lower the heat to a simmer. Cook for 12-15 minutes or until the water is absorbed and the spiral of the germ is visible. Turn off the heat and let the quinoa stand for 5 minutes. Then transfer to a plate to let cool.
  2. In small bowl salt the cucumber. Set aside to allow the salt to remove excess water.
  3. In a large bowl mix together the cooled quinoa and the onions. Add the parsley, mint, olive oil, and lemon juice. Mix well. Taste for salt and pepper. Pile onto a platter.
  4. Drain the cucumber and pat dry. Decorate the tabbouleh with the tomatoes, cucumber, and some parsley sprigs. Serve.


  • 1 cup of quinoa, rinsed
  • ⅓ cup finely chopped onion, or green onion
  • 1 cup coarsely chopped flat leaf parsley
  • ⅓ cup chopped mint
  • ⅓ cup extra virgin olive oil
  • ⅓ cup fresh lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • ⅓ cup chopped cherry tomatoes
  • ⅓ cup seeded diced cucumber

Nutritional Information


223 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g


21 g


1 g


3 g


5 g


11 mg

*per serving

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