Allergy Associates of La Crosse / Recipes / Toasted Quinoa Tabbouleh

Toasted Quinoa Tabbouleh

Serving size: 6 servings


  • 1 1/2 cups quinoa
  • 1 tsp. sea salt, divided
  • 1/3 cup olive oil
  • 3/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp. black pepper
  • 2 cups cherry tomatoes, quartered
  • 1 1/2 cups parsley, chopped
  • 1 1/2 cup cucumbers, diced
  • 1 cup green onions, thinly sliced
  • 1/2 cup fresh mint leaves, chopped


  1. Using a fine colander, rinse quinoa under cold water until suds subside.
  2. Place a large skillet over medium heat, add quinoa and toast for 10 minutes, stirring constantly until quinoa is fragrant.
  3. In a medium saucepan, bring 2 1/2 cups of water to a boil, add 1/4 teaspoon of salt and quinoa. Once boiling, reduce heat to simmer and cook for 20 minutes or until liquid is absorbed and quinoa is tender. Fluff with a fork and transfer to a large bowl.
  4. In a small bowl, whisk oil, lemon juice, garlic, pepper and 3/4 teaspoon salt in a small bowl.
  5. Toss quinoa with tomatoes, parsley, cucumbers, green onions, and mint. Pour dressing over the top and toss until well combined. Serve immediately or refrigerate to chill.

Nutrition per serving: 292 calories, 35 g carbohydrates, 15 g fat, 6 g fiber, 7 g protein, 412 mg sodium.

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