{Nourish} Quinoa Tabbouleh

Quinoa TabboulehRemember that beautiful Spring Vegetable Frittata that I shared on Tuesday, well this super simple Quinoa Tabbouleh is its perfect mate! Colorful, flavorful and loaded with good-for-you ingredients, this recipe is a mainstay in our house. I have been making it for years and I am shocked that it is, just now, making it’s way onto the blog. Whip it up for a brunch, BBQ of weekend lunch. It’s a crowd pleasure to say the least. Save yourself some time and pre-cook the quinoa (or another grain of your choosing). I have even used frozen, defrosted quinoa in a pinch as  I usually have the other ingredients in the house! 

Quinoa Tabbouleh
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  1. 2 cups cooked quinoa*
  2. 1 cup grape tomatoes, halved
  3. 1 english cucumber, diced
  4. 1 cup chickpeas, pre-cooked or BPA Free canned, rinsed and drained
  5. 1 lemon juiced
  6. 1 teaspoon lemon zest
  7. 2-3 tablespoons extra virgin olive oil
  8. 3/4 cup dill, finely chopped
  9. 3/4 cup flat leaf parsley, chopped
  10. salt and pepper
  1. Combine all of the ingredients in a bowl. Serve.
  1. To cook quinoa, place 1 cup dry quinoa and 2 cups of water in a sauce pan. Bring to a boil then reduce heat to a simmer, cover and cook for 12-15 minutes. Cool prior to adding to salad.
Katie Cavuto https://katiecavuto.com/

11 thoughts on “{Nourish} Quinoa Tabbouleh

    1. Thanks for the pin! This recipe is so easy and keeps really well too, so it’s great for quick weekday lunches!

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