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Quinoa Tabbouleh

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Quinoa Tabbouleh

Phase 3

Serves 8 | Prep time: 20 minutes | Total time: 30 minutes


  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon sea salt, plus more to taste
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch dice
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced


  1. Bring the quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.
  2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  3. Meanwhile, whisk the lemon juice, zest, and garlic in a small bowl. Gradually whisk in the olive oil.
  4. Season the dressing to taste with salt and pepper.
  5. Cool the quinoa (you can spread it out on a large rimmed baking sheet to cool more quickly).
  6. Transfer the quinoa to a large bowl and mix in 1/4 cup dressing.

DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add the cucumber, tomatoes, herbs, scallions, and remaining dressing to the quinoa, and toss to coat. Season to taste with salt and pepper, and serve.