Tabbouleh is a Middle Eastern salad traditionally made with bulgur and fresh herbs. In this version, we use protein-packed quinoa with lemon juice, fresh parsley and mint.

Yield: Serves 4.



  • 1 cup water
  • 1/2 cup quinoa, thoroughly rinsed and drained
  • 2 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1 clove garlic, crushed
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup diced seeded English cucumber
  • 1/2 cup diced seeded Roma tomatoes
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint


  1. Bring water to a boil in a medium saucepan. Stir in quinoa and return to a boil over medium heat.
  2. Reduce heat and simmer, covered, until liquid is absorbed and quinoa is tender, about 15 - 20 minutes. Transfer quinoa to a bowl and fluff with a fork; cool.
  3. To prepare dressing, whisk together lemon juice, salt and garlic until combined. Gradually whisk in oil until blended.
  4. Combine quinoa, cucumber, tomatoes, parsley and mint in a large bowl. Add dressing and toss to combine.
Nutritional analysis per serving:

150 calories, 8.2 g fat, 3.6 g protein, 16.3 g carbohydrate, 2.3 g fibre, 154 mg sodium


The outer hull of quinoa contains a bitter resin called saponin. Quinoa must be rinsed thoroughly before cooking in order to remove this bitter coating.