Quinoa Tabouli Salad

February 8, 2016
Lyndall McAlpine

With Spring and Summer being a great time for parsley and mint to flourish, here is my favourite salad with a healthy Quinoa twist.

Quinoa Tabouleh salad in a bowl sitting on a wooden table.


  • 1 cup dry organic quinoa
  • 2 cup water
  • 2 big handfuls of flat leaf parsley
  • 1 big handful mint leaves
  • 1 small cucumber, finely diced 
  • 4 tomatoes, finely dice
  • 1/2 red onions or 5 spring onions, finely chopped


  • 3 Tbs cold pressed extra virgin olive oil or mct oil
  • juice of 2 lemons
  • 1/2 tsp sea salt to taste
  • pinch of black pepper


  1. Bring to boil 2 cups of water into a small saucepan. Rinse the quinoa well in a sieve then stir into the boiling water
  2. Reduce the heat and simmer for about 15 minutes until all the water is absorbed and the quinoa has just turned transparent, allow to cool
  3. Remove the hard stems of the parsley and mint, then chop finely
  4. Mix together tomatoes, cucumber, onion, herbs and quinoa in a large salad bowl
  5. In a small jar, shake all dressing ingredients well and mix through salad


  • This tastes even better if you prepare at least 30-60 minutes before serving
  • I can easily eat this as is – the quinoa and oil provides healthy protein and fat for satiety, but if you don’t have the quinoa handy just
    • Add a little chicken if there is some handy
    • It is SOOO good with leftover roast lamb
  • This is also yummy in a wrap –

Version 2 * I have found organic gluten free wraps in a lot of food stores – not bad, a bit dry but good enough when you pack it full of tabouli, chilli and lamb…yumm!!!

IMG_4328 * Lebanese Bread – Not organic or gluten free I’m afraid but are great for the odd treat – no preservatives and addtives like other wraps (you can also carefully peel them into 2 for more salad to wrap ratio


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