Quinoa Tabbouleh Salad

I'm starting to explore with Quinoa. Wow, it's delicious and a fabulous alternative to rice or pasta. I found a recipe on Pinterst from With Style & Grave that looked great and was very similar to a recipe that I adore from the Noble Pig. Thus I tweaked it a bit for my own liking and added a few things.

Quinoa Tabbouleh Salad

Printable Version click here.
  • 1 cup Quinoa
  • 1 1/2 cups water
  • 2 t. salt 
  • 1 t. pepper
  • 1/2 cup lemon juice 
  • 1/2 t. ground cumin
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup mint, finely chopped
  • 6-8 scallions, white and light green parts, chopped
  • 1 red bell pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber,diced
  • 1 cup zucchini, diced 
  • 1/2 cup sliced black olives (optional)
  • 1/2 cup crumbled feta (optional) 

Rinse Quinoa - Put 1 cup Quinoa in a medium sauce pan and fill with water, swish around and strain with the lid as much water as you can. Repeat 2-3 times. I've read that if you do not rinse the Quinoa that it will have a slight bitter taste to it. It's not essential to get every drip-drop of water when rinsing because it's cooked in water anyways. I wouldn't bother with a fine strainer, seems more of a pain than anything. The lid to the pot worked great for me.

After you rinse your Quinoa, add 1 1/2 cups water and 1 t. salt, bring to a boil, cover, reduce heat and simmer for 15-20 minutes. There should be no excess water in the pot.

Meanwhile mix olive oil, lemon juice, other 1 t. salt, cumin, and black pepper

When Quinoa is done cooking, transfer to a bowl and drizzle olive oil mixture on top. Mix thoroughly then add the rest of the ingredients.



  1. yum! i'm about to experiment making qunioa and kale cakes (like your crab cakes), I'll keep you posted and let you know how they go:)


    1. Kale Cakes sound amazing! Let me know when you make them! kristen@kristenstrauss.com