Quinoa Salad Tabbouli Style


Quinoa Salad Tabbouli Style

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Servings and Ingredients

Serves 8
1 c. quinoa
2 c. water
1 c. grape tomatoes, halved
1 English cucumber, peeled and chopped
4 scallions, chopped
3 to 4 garlic cloves, minced
1 bunch(es) Italian parsley, chopped
1 bunch(es) cilantro, chopped
1 handful(s) fresh mint, chopped
⅓ c. lemon juice
¼ c. extra-virgin olive oil
salt and pepper, to taste
1 tsp. ground cumin
1 tsp. paprika


  1. Combine quinoa and water in a medium saucepan, cover and bring to a boil. Simmer for 18 minutes or until water is absorbed. Using a fork, lightly fluff the quinoa and then spread out in a thin layer on a baking sheet. Allow to dry for an hour.
  2. Toss together quinoa, tomatoes, cucumber, scallions, garlic, parsley, cilantro and mint in a large bowl.
  3. To prepare dressing, whisk lemon juice and olive oil along with the salt, pepper, cumin and paprika until well combined. Pour over the quinoa and vegetables and toss gently to mix.
  4. Allow to marinate for at least one hour in the refrigerator. This salad tastes better after marinating 24 hours.

Nutrition facts


160 Calories per serving

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 0mg
  • Sodium: 15mg
  • Total Carbohydrates: 19g
  • Protein: 5g

Daily Values

Vitamin A 40%
Vitamin C 50%
Iron 15%
Calcium 6%

Recipe Source:

Hy-Vee chefs.