Quinoa Tabbouleh

Top view of Quinoa Tabbouleh in a white bowl on flour sack cloth.
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Prep Time:
30 min prep time


  • 1 cup quinoa
  • Juice of 1 lemon
  • 13 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 1 cucumber, seeded and diced
  • 1 pint cherry tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 1 cup packed parsley, chopped
  • 12 cup mint leaves, chopped


  1. Prepare quinoa according to package directions. Set aside.
  2. Whisk lemon juice, oil, garlic, and salt and pepper to taste in a small bowl.
  3. Add cucumber, tomatoes, bell pepper, parsley, mint, and lemon dressing to quinoa. Toss gently to combine.

Nutrition Info

241 Calories, 6 g Protein, 25 g Carbohydrates, 4 g Fiber, 14 g Total fat (2 g sat), 206 mg Sodium, ★★★★★ Vitamin K, ★★★ Vitamin C, ★★ Folate, Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), B6, E, Iron, Magnesium, Potassium, Zinc