Fresh Quinoa-Tabouli Salad

Quinoa-Tabouli Salad

Refreshing, zesty and flavorful; this protein-packed salad is both tasty and healthy.

Tabouli is traditionally prepared with wheat-based couscous or bulgar (gluten) which is a big NO-NO for Celiacs like myself, but problem solved! Simply replace these ingredients with delicious, nutty quinoa.

Quinoa is pronounced as: Keen-wah (which honesty, I’m still trying to accept). Sometimes I want to confront “Keen-wah” because on occasion, she tends to come across as a little pretentious and quite honestly needs to lose the attitude problem already! I can picture her at parties with a fancy cocktail in hand while correcting strangers, “no, no it’s pronounced Keen-wah.” I’m pretty sure even couscous would roll her eyes. But the matter of fact is, Quinoa is quite simple and often misunderstood… Many people often neglect the important step of thoroughly rinsing quinoa which helps discard any unpleasant bitterness. It is easy and quick to cook and has more nutritional value than wheat-grains.

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Quinoa-Tabouli Salad (Gluten free)

Personally, I like to add black beans or chickpeas to this salad to further bulk up the protein content. This is the perfect lunch or side salad for meatless days, leaving you feeling surprisingly full and satisfied.

Therefore, if you judged Quinoa like I once did, consider giving her a second chance. You never know, she may even become your new best friend…

Fresh Quinoa-Tabouli Salad  ~  Gluten-free

Prep Time: 20 minutes    Cook Time: 10 minutes     Serves: 6  – 7     Author: Milk and Marigolds

2 cups of finely-chopped parsley
200 g of uncooked quinoa
juice from 1½ lemons
2 garlic cloves, finely minced
½ cup of sweet onion, diced
341 g (12oz) of cherry tomatoes, sliced
½ of a English cucumber, diced
1 cup of precooked, rinsed black beans
2 tablespoons of olive oil
¼ cup of fresh mint leaves, chopped
½ a stock cube
salt, pepper & cayenne pepper to taste
lemon wedges with servings


1. Rinse the uncooked quinoa. This step is important because it helps to remove any bitterness.

2. Cook quinoa according to the instructions provided on the packaging. Add half a stock cube for flavor. Set aside and allow quinoa to cool to room temperature.

3. Prior to chopping parsley, remove the stems (I find them too chewy). Tightly bunch the leaves together to make chopping easier and quicker. Finely-chop parsley until you have 2 cups worth.

4. Place parsley in a large serving bowl. Add in other prepared ingredients. Add cooled quinoa.

5. Gently mix ingredients together until equally dispersed.

6. Serve with lemon wedges.

Unlike many other dressed salads, this recipe tends to stay fresh and crisp in the refrigerator for about two to three days. Great for leftovers! Substitute black beans for yummy chickpeas.

Copyright © 2014 . Milk and Marigolds

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