Quinoa Tabbouleh

Updated May 04, 2016

Whole grain quinoa makes a tasty and healthy summer salad. Be sure to rinse it well in a fine sieve before cooking.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time20 min

Cooking Time - Text20



Total Timeunder 1 hour


Recipe Courseantipasto/mezze, side dish

Dietary Considerationegg-free, peanut free, soy free, vegetarian

Mealdinner, lunch

Taste and Texturecheesy, crisp, nutty

Type of Dishsalad


  • 1 cup quinoa
  • 1 cucumber, peeled, seeded, and diced
  • 1 small red onion, chopped
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • Salt and freshly ground black pepper
  • ½ cup olive oil
  • 2 tbsp fresh lemon juice
  • 2 oz (55g) feta cheese
  • ½ cup pitted and coarsely chopped Kalamata olives


Rinse the quinoa well in a fine mesh sieve. Drain and place it in a medium heavy-bottomed pan. Stir constantly over a medium heat about 3 minutes, until the grains separate and begin to brown.

Add 2¼ cups water and ½ tsp salt and bring to a boil over high heat. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and let cool.

Add the cucumber, onion, parsley, and mint to the quinoa. Whisk together the oil and lemon juice in a small bowl. Pour over the quinoa and mix.

Sprinkle with the feta cheese and olives. Season with salt and pepper, and serve.



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