RECIPE: Quinoa Tabboleh Salad

We love quinoa! This pseudo-grain is a wonderful wheat-free alternative to starchy sides. It contains all nine essential amino acids making it a complete-protein source. Quinoa is also high in anti-inflammatory phytonutrients, not to mention it has a unique nutty flavor that is absolutely delish! This fresh quinoa tabboleh is one of our favorite summer sides.

Adapted from Bon Appetit

Quinoa Tabboleh Salad


  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon pink Himalayan salt
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber cut into 1/4-inch pieces
  • 1 pint grape tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced


  • In a medium saucepan bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil.
  • Once boiling, reduce heat to medium, cover, and simmer 10 minutes.
  • Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Blend lemon juice and garlic in a small bowl. Slowly mix in olive oil.
  • Add cucumber, tomatoes, parsley, mint, and chopped scallions to quinoa.
  • Mix in lemon dressing
  • Season to taste with salt and pepper.

To make ahead- store dressing separately and mix in just before serving.

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