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Quinoa tabouleh




2 cups cooked quinoa

2 tablespoons lime juice

3 pieces of garlic (finely chopped)

3/4 cup of olive oil

1/2 English cucumber (cut into small pieces)

2 cups cherry tomatoes (cut into halves)

1 1/2 cups parsley (chopped)

1 cup fresh mint (chopped)

5 green onions (finely chopped)

Salt and pepper to taste

Cooking Instructions

Cook the quinoa according to the basic recipe and let cool in a bowl.


In a separate bowl, mix the lime juice and chopped garlic. Gradually add the olive oil and whisk. Add salt and pepper.


Mix half of the salad dressing with the quinoa, cover the quinoa and leave in fridge for at least 2 hours. Just before serving, incorporate the chopped cucumber, tomatoes, parsley, mint, and green onion. Mix the remaining salad dressing into the quinoa salad.



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