Cucumber Quinoa Tabbouleh

Cucumber Quinoa Tabbouleh Salad

This makes for a super nutritious and delicious vegetarian salad. Great addition to a meal or perfect for a lunchtime snack.

  • Servings: 4-6
  • Difficulty: Easy
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1 Cup Quinoa

½ tsp Kosher Salt, Plus More

1 Garlic Clove, Minced

1 Lemon, Juiced

1 Tablespoon Olive Oil

1 Medium Cucumber, Diced

½ Small Sweet Onion, Diced

2 Medium Tomatoes, Diced

1 Bunch Parsley Leaves, Chopped

½ Cup Fresh Mint, Minced


  1. Combine the quinoa in a saucepan with 2 cups of water and a generous pinch of salt. Bring to a boil, cover, reduce heat to a simmer, and cook for 12 minutes, until the grains are tender and the water is absorbed. Turn off the heat and let the quinoa stand, covered, for 5-10 minutes. Transfer the quinoa to a large bowl and chill until close to room temperature.
  2. Meanwhile, in a large bowl, combine garlic, lemon juice, and olive oil. Whisk until well combined. Add in the cucumber, onion, tomatoes, parsley, mint, and cooled quinoa and toss to combine fully.

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