Quinoa tabouli salad

Quinoa Tabouli



Naturally gluten-free, high in protein, magnesium, potassium, folate, fiber and more, quinoa is gaining in popularity as never before. Including quinoa in your diet is easy. Although it is really a seed, it cooks like a grain and can be substituted in most recipes where other grains are used like quinoa pudding instead of rice pudding or in tabouli instead of couscous.

Tabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.

Quinoa Tabouli

Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Keyword antioxidants, fiber, grains, protein, quinoa, tabouli
Servings 4


  • 2 cups quinoa cooked
  • 1 cup chopped parsley
  • 1/2 cup chopped scallions
  • 2 Tbsp fresh mint or 1 Tbsp dried mint
  • 1 garlic clove pressed
  • 1/4 cup olives slices
  • 1/2 tsp basil
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • salt and pepper to taste
  • Lettuce leaves whole


  1. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly.
  2. Chill for 1 hour or more to allow flavors to blend.
  3. Wash and dry lettuce leaves and use them to line a salad bowl.
  4. Add tabouli and garnish with olives.

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.

Source: Quinoa Corporation

Photo credit: Sara Stanley


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