Quinoa tabbouleh

Remember my on-again love for quinoa? As the daytime temps hover in the low-90s right now, that quinoa love is extended to salads. And nothing is better right now than quinoa tabbouleh on a nice bed of greens or in a wrap for a fresh, light and quick meal.

I love tabbouleh as it has some of my favorite foods, it’s easy to make and as the flavors sit and meld, it gets better with time. It can be a light main dish or a great side salad. And this can be served room temperature or cold, making it convenient.

What have you been eating when it’s just too hot to cook?quinoa tabbouleh KaleAndAle.com

Quinoa tabbouleh

Makes 4-6 good servings


  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 1/3-1/2 cup olive oil, to taste (start on the low end and add more if needed)
  • 1 1/2 cups cooked quinoa
  • 1 cucumber, chopped
  • 1 1/2 cup tomatoes, chopped
  • Small bunch of green onions, sliced
  • Half a bunch of parsley, roughly chopped
  • Salt and pepper to taste


  1. Mix the lemon, garlic and olive oil in a bowl for the dressing.
  2. Mix everything else but the salt and pepper in a large bowl. Pour the dressing on top and mix. Add salt and pepper to taste.
  3. Let sit at least 30 minutes to let flavors mix.


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