Recipe ideas for quinoa are the most popular posts my blog readers request, and with good reason. Quinoa is a South American superfood that has been cultivated for thousands of years. Technically a seed, it’s often used like a grain in cooking because if it’s nutty, chewy texture and easy preparation.

What makes this gluten-free seed extra special is that it’s a complete protein, meaning that it contains all essential amino acids needed to build muscle. It’s also an excellent source of magnesium, iron and dietary fiber. It can be used in both savory and sweet dishes; I always tell people to give it a try and substitute it anywhere they would use rice or couscous.

Tabouli (or Tabbouleh) is a delicious Middle Eastern parsley and mint salad that’s typically made with bulgar wheat or couscous. Parsley and mint make an amazing flavor combination, and paired with the rest of the ingredients here it’s really a fun dish to eat. Adding mint to savory dishes isn’t as common in North America so if you haven’t ever tried it I highly suggest it–you’ll be hooked.

Subbing out the bulgar for quinoa makes tabouli even more nutritious, and I think even more delicious. I love serving it with homemade hummus and eating it as is with a spoon or like a salad over a bed of lettuce.

Quinoa Tabouli With Parsley & Mint

Prep Time: 15 min
Total Time: 30 min
Serves 4

Ingredients:

• 2 cups cooked quinoa
• 1 cucumber, skin on, seeded and diced into small cubes
• 1 cup finely chopped flat leaf parsley
• 1/2 cup finely chopped fresh mint leaves
• 1/2 cup quartered cherry or grape tomatoes
• 1/4 cup finely chopped red onion
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice, or to taste
• 1 clove garlic, peeled and cut in half
• 1/2 teaspoon fine sea salt (like Real Salt brand)

Recipe: Whisk together the olive oil, lemon juice and salt in the bottom of a large bowl. Add the garlic to the dressing and let it marinate while you prepare the other ingredients; discard the garlic halves before adding the rest of the ingredients. Fold in the rest of the ingredients and chill. Serve cold or room temperature.

Quinoa Tabouli With Parsley & Mint (Must-Try Recipe!)

• Author: Elizabeth Rider
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x

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Ingredients

Scale 1x2x3x

• 2 cups cooked quinoa
• 1 cucumber, skin on, seeded and diced into small cubes
• 1 cup finely chopped flat leaf parsley
• 1/2 cup finely chopped fresh mint leaves
• 1/2 cup quartered cherry or grape tomatoes
• 1/4 cup finely chopped red onion
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice, or to taste
• 1 clove garlic, peeled and cut in half
• 1/2 teaspoon fine sea salt (like Real Salt brand)

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Instructions

1. Whisk together the olive oil, lemon juice and salt in the bottom of a large bowl.
2. Add the garlic to the dressing and let it marinate while you prepare the other ingredients; discard the garlic halves before adding the rest of the ingredients.
3. Fold in the rest of the ingredients and chill.
4. Serve cold or room temperature.

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