Quinoa Tabouli

Recipe from The Grain & Salt Society (spring 2001)


  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp sea salt
  • 1 cucumber, diced
  • 1/2 cup parsley, finely chopped
  • 1/2 cup scallions, finely sliced
  • lettuce leaves as a garnish

Mint Garlic Dressing:

  • 1/4-1/3 cup fresh lemon juice, or to taste
  • 1/2 cup unrefined organic olive oil
  • 1 clove garlic, minced
  • 1 Tbsp fresh mint leaves, minced


  1. Thoroughly rinse quinoa; place in a saucepan with sea salt and 2 cups of water, bring to a boil then reduce heat to a simmer; cook 10-15 minutes.
  2. Remove from heat, cover and let sit for 10 minutes. Fluff with a fork.
  3. When quinoa is cool, add cucumber, parsley and scallions.
  4. Make the mint garlic dressing by combining lemon juice, mint and garlic in a blender. Turn the blender on and slowly add olive oil to emulsify.
  5. Toss mint garlic dressing with the cooked quinoa. Chill before serving. Serve on lettuce leaves.
Posted on September 8, 2015 and filed under salads.