Quinoa Tabbouleh

Quinoa Tabbouleh Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 medium organic spring onions, diced
  • 2 Tbsp. organic extra virgin olive oil
  • 1 c. organic quinoa
  • 3 medium organic tomatoes, diced
  • 2 c. filtered or spring water
  • 1 medium organic cucumber, peeled and diced
  • 1 pinch Celtic sea salt
  • ¼ c. organic lemon juice
  • 1 c. fresh organic parsley, chopped
  1. First, rinse quinoa in a strainer to remove saponins. Rinse until bubbles no longer form.
  2. In a saucepan bring water to a boil.
  3. Add quinoa and stir. Reduce heat to low, cover and simmer for 15 minutes.
  4. Remove quinoa from heat. Allow to cool to room temperature; fluff with a fork.
  5. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, and parsley.
  6. Stir in cooled quinoa.
  7. Serve.

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Nutrient Information Per Batch

1019.71 kcal Calories, 313.94 mg Calcium, 141.34 g Carbohydrate, 0 mg Cholesterol, 39.97 g Total Fat, 21.52 g Fiber, 13.99 mg Iron, 454.87 mg Magnesium 2678.93 mg Potassium, 31.55 g Protein,15.13 mcg Selenium, 152.86 mg Sodium, 15.85 g Sugars, 7.15 mg Zinc, 5.29g Saturated fat, 0 trans Fat, 23.48 g Monounsaturated fats, 8.97 g Polyunsaturated fats, 8907.09 IU Vitamin A, 1.35 mg Vitamin B6, 0 mcg Vitamin B12, 172.44 mg Vitamin C, 0 IU Vitamin D, 11.09 Vitamin E, 1168.68 mcg Vitamin K, 533.82 mcg Folate,0.91 mg Vitamin B1(Thiamin),6.01 mg Vitamin B3(Niacin),0.77 mg Vitamin B2(Riboflavin), 9494.37 mcg Lycopene, 4787.42 mcg Lutein and Zeaxanthin, 0.68 g ALA, 0 g EPA, 0.08 gDHA,968.33 mg Phosphorous, 4.22 mg Manganese, 388.77 mcg Alpha carotene, 5125.75 mcg Beta carotene, 48.25 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Molds
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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