Quinoa Tabbouleh

January 17, 2020
Created by Genevieve Daly, RDN, CD
25 minutes
Serves 4
  • 1/2 cup dry quinoa rinsed well
  • 1 lemon juiced and zested
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 1 large tomato seeded and diced
  • 1/2 hot house cucumber diced
  • 1/2 small red onion diced
  • 1 bunch fresh parsley chopped
  • 1 small pkg fresh mint chopped

Cook quinoa according to package directions.  Transfer to large bowl and chill in refrigerator until cold. 

Zest and juice lemon.  In a small bowl, whisk lemon juice and zest with olive oil, cumin, and salt.  Mix into chilled quinoa. 

Add herbs and vegetables and gently mix until combined.