quinoa tabbouleh

quinoa tabbouleh

Serves 6-8
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Salad, Side Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Cold


  • 1 c. quinoa
  • 2 c. water
  • 1/4 c. olive oil
  • fresh juice from 1 lemon
  • 1 package grape tomatoes, quartered
  • 1 cucumber, peeled and diced
  • 2 carrots, grated
  • 2 bunches green onion, chopped
  • 1 bunch flat leaf parsley, chopped
  • sea salt to taste


This is a great dish for bridal/baby showers or picnics and BBQs.
Check out this recipe and others on Whole Food Fridays: http://www.allergyfreealaska.com/2012/11/15/whole-food-fridays-week-17/

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1. Rinse quinoa and cook in water with a pinch of salt. (I cook mine in a rice cooker). Fluff & let cool--I usually throw the rice cooker pot into the freezer while I'm prepping the rest of the dish.
2. In a large bowl, toss the remaining ingredients and mix in the quinoa once cooled.
3. Keeps in a refrigerator for 3-4 days.