Quinoa Tabbouleh


Quinoa Tabbouleh

Servings 4
Cook Time 27 minutes


  • 1 cup Quinoa (rinsed)
  • cups Water
  • ½ tsp Pink Salt

For The Dressing:

  • ¼ cup Lemon Juice (freshly squeezed – plus more to taste)
  • ¼ cup Extra Virgin Olive Oil
  • 1 tsp Pink Salt
  • ¼ tsp Black Pepper

For The Tabbouleh:

  • 1 cup Parsley (chopped)
  • 1 cup Fresh Dill (chopped)
  • ½ cup Mint Leaves (chopped)
  • 1 cup Cherry Tomatoes (chopped)
  • 1 Cucumber (peeled and chopped)
  • 3 Scallions (sliced thinly both white and green parts)


  • To cook the quinoa: Place quinoa in a saucepan and add in the water and salt.Give it a mix, put the lid on and bring it to a boil in medium high heat. Once itcomes to a boil, turn down the heat to low and cook for 10-12 minutes or untilwater is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff itwith a fork and place it in a large salad bowl.
  • Make the salad dressing: Meanwhile, prep the dressing by whisking alldressing ingredients in a small bowl. Set it aside.
  • To assemble the quinoa tabbouleh: Place all tabbouleh ingredients in the bowlwith the cooked quinoa.
  • Drizzle it with the dressing. Give it a toss.
  • Taste for seasoning and serve immediately.


Fat   16g
Saturated   2g
Trans   0g
Polyunsaturated   3g
Monounsaturated   11g
Carbs   35g
Fiber   5g
Sugar   3g
Protein   8g
Cholesterol   0mg
Sodium   571mg
Potassium   606mg
Vitamin A   2097IU
Vitamin C   38mg
Calcium   89mg
Iron   4mg
Vitamin D   0IU
Vitamin E   3mg
Vitamin K   296μg
Thiamine   0.2mg
Riboflavin   0.2mg
Niacin   1mg
Vitamin B6   0.3mg
Folate   129μg
Vitamin B12   0μg
Phosphorous   240mg
Magnesium   115mg
Zinc   2mg
Selenium   4μg
Calories: 310kcal
Course: Salad
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