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Quinoa Tabbouleh Salad

Recipes | November 24, 2016 | By

Quinoa Tabbouleh Salad

Servings 6


  • 1 cup 225g quinoa, rinsed well
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove (minced)
  • 1/2 cup 115ml extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large cucumber (cut into 1/4-inch pieces)
  • 1 pint 450g cherry tomatoes, halved
  • 2/3 cup 2/3 bunch chopped flat-leaf parsley
  • 1/2 cup 1/2 bunch chopped fresh mint
  • 2 scallions (spring onions, thinly sliced)


  • Bring the quinoa, 1/2 teaspoon salt, and 1 1/4 cups (285ml) water to a boil in a medium saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender (about 10 minutes).
  • Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Then fluff the cooked quinoa with a fork, and spread it out on a large, rimmed baking sheet to cool.
  • Meanwhile, prepare the dressing: In a small bowl, whisk together the lemon juice and garlic, then gradually whisk in the olive oil. Season the mixture with salt and pepper to taste.
  • Transfer the cooled quinoa into a large bowl and mix in 1/4 cup (60g) of the dressing.
  • Add the chopped cucumber, tomatoes, herbs, and scallions and toss together. Season to taste with salt and pepper, and drizzle any remaining dressing over the mixture.


Tip: This recipe can be made one day ahead of time. Cover the remaining dressing and quinoa separately and chill before combining and serving.
Adapted from BonAppetit