+ Well Nourished ⎮ Quinoa Tabbouleh

Quinoa Tabbouleh

This Quinoa Tabbouleh is really easy to make and one of my most favourite and versatile salads. Other than being incredibly nourishing, it’s a salad that will keep for a few days so leftovers are great for lunch or another dinner.

Health Benefits
Quinoa is a complete protein and has an extraordinary nutrient profile. I’ve written more about why I love it here. Parsley is so much more than a garnish. It is a very rich source of vitamin K, C and also iron (double spinach). It also support digestion, detoxification and has one of the highest counts of antioxidants among plants. Best of all it is really easy to grow in a pot or in your herb garden!

1 cup of raw quinoa, very well rinsed (preferably soaked) and cooked (see here for cooking instructions).
1 small red onion, finely diced
1 cup parsley leaves, finely diced
½ cup mint leaves, finely diced
1-2 red capsicums (peppers), diced
1 small Lebanese cucumber, diced (none in this photo as I can’t stand it)

1 clove of garlic, finely diced or crushed
Zest and juice of one lemon (approx. ¼ cup juice)
½ cup extra virgin olive oil
Sea salt and black pepper, to taste


  1. Once you have cooked your quinoa, allow it to cool. Tip – you can always cook this ahead.
  2. Mix it together with all of the other ingredients.
  3. To make the dressing, combine all of the dressing ingredients in a jar and shake well until combined (it looks almost creamy).

Thermomix method

  1. Once you have cooked your quinoa in the TMX, allow it to cool on a plate.
  2. Chop the parsley and mint in your TMX 5 seconds speed 5.
  3. Combine the salad and then make your dressing (without rinsing it)
  4. Chop the garlic 5 seconds, speed 8.
  5. Add the lemon, zest, olive oil and seasoning and combine 10 seconds, speed 6.

Make a meal of it
I love this salad as is, but there are so many ways to make it into a big meal…

  • add any grilled protein such as chicken, fish, lamb, tempeh
  • lovely with toasted nuts or seeds
  • I love this with grilled chorizo and goat or feta cheese
  • have it for breakfast with a poached egg
  • delicious in a wrap with falafel
  • I often use leftovers to fill fresh spring rolls

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Quinoa Tabbouleh recipe

  • Alison

    This sounds great thank you. You don’t like Lebanese cucumber?!

    • You’re welcome Alison. I don’t like it and it doesn’t like me!! I think I may be allergic because my mouth feels funny the minute it hits. Have never liked it and my daughter is exactly the same (but my son loves) G x

  • Michelle

    We had this tonight with lamb. Yum. Thank you.

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