Quinoa Tabbouleh

by Meg on July 11, 2012


My kitchen has been filled with herbs- from mint to parsley, chives, basil, and thyme. I love them all! After spending the day with Jamie and her two boys(who love tabbouleh) I decided to create a gluten free version for  dinner last night.

I searched online and found this recipe from bon appetit – it sounded perfect with our grilled chicken and arugula.


Quinoa Tabbouleh( adapted from bon appetit)

  • 2 cups of cooked quinoa
  • 3 tbsp. lemon juice
  • 2 small cloves of garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 3 Persian cucumbers, diced
  • 3 small tomatoes or 1 cup of cherry tomatoes, diced
  • 1/2  cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 1/4 cup of chopped chives
  • Place cooked quinoa in a large bowl.

  • Whisk together lemon juice and garlic. Add in olive oil. Season dressing to taste with salt and pepper.

  • Add cucumber, tomatoes, and herbs to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle with dressing. Lightly toss.  Makes 6 servings.


This will definitely be a summer staple in our house!

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