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Quinoa Tabbouleh
Quinoa Tabbouleh.
Quinoa is a tiny seed and whole grain that is light and easy to prepare. It is high in protein and tastes great in many recipes! This salad makes a great lunch, snack or dinner. Easy to pack up in a container or send it with the kids to school for lunch!


  1. 1 cup quinoa rinsed
  2. 1 large cup chickpeas
  3. 1/2 cup red onion chopped
  4. 1/4 cup fresh parsley chopped
  5. 1/4 cup fresh mint chopped
  6. 1 bunch spinach finely chopped into shreds
  7. 1 cucumber seeded and chopped into small pieces
  8. 1 cup carrots shredded (or you can use cherry tomatoes, sliced in halves or quarters)
  9. 1 large garlic clove
  10. 1 teaspoon dry basil
  11. 2 tablespoons lemon juice
  12. 1 tablespoon apple cider vinegar
  13. 1 teaspoon raw honey
  14. 2 teaspoons tahini or dijon mustard
  15. 1/4 cup extra virgin olive oil
  16. Pepper to taste


  1. Rinse quinoa and strain through a fine mesh. Add rinsed quinoa to a pot and dry toast for a few minutes. Add 2 cups of water with a pinch of sea salt and bring to a boil.
  2. Simmer quinoa for 15 minutes until all the water has absorbed.
  3. Turn off heat; let it sit for a minute or two. Then remove quinoa and spread out on a plate to cool. Then place into a bowl and combine with chickpeas, onions, tomatoes, cucumbers, spinach parsley and mint.
  4. Mix dressing and toss into the quinoa mixture, and gently stir from the bottom up

Recipe by Marni Wasserman


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