Quinoa Tabbouleh

Prep Time: 20 minutes

Cooking Time: 15 minutes

Yeilds: 4 servings

Category: Grains


  • 1 cup Quinoa

  • 1 cucumber, diced

  • 1 pint, cherry or grape tomatoes, halved

  • 2 tablespoons fresh lemon juice

  • 1 clove garlic, minced

  • ½ cup extra-virgin olive oil

  • ⅔ cup flat-leaf parsley, chopped

  • ½ cup fresh mint, chopped

  • 2 scallions, thinly sliced


SourceDeanna Snyder, RN


  • Bring quinoa, ½ teaspoon salt and 2 cups water to a boil in a medium saucepan over high heat. Reduce to low, cover and simmer until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered for 5 minutes.  Fluff with fork.  Allow to cool completely or make the night before and store in refrigerator.

  • Meanwhile....whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season with salt and pepper to taste.

  • In a large bowl, add quinoa, herbs, cucumber, tomatoes, scallions, and olive oil mixture.  


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*FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration.  These products are not intended to diagnose, treat, cure or prevent disease.