Quinoa Tabbouleh Salad

Vegan and Gluten free

Servings 6


  • 1 cup uncooked quinoa well rinced
  • 2 cups cucumber diced
  • 2 large tomatoes diced
  • 1/4 cup finely chopped basil
  • 1/4 cup finely chopped mint
  • 1/2 cup finely chopped parsley
  • 2 cans chick peas
  • 1/4 cup olive oil
  • juice of 2 lemons
  • 1 1/2 tsp salt


  1. Fill a medium pot with water and 2 tsp salt then bring to a boil.  Add in the rinsed quinoa and stir.  Cover and turn down the heat to medium low.  Cook for 15 minutes.  All of the water should be absorbed.  When it is finished and set aside to cool.   

  2. Add the cooled quinoa to a large bowl along with the cucumber, tomato, basil, mint, parsley and chick peas.  Mix it all together.

  3. In a small bowl whisk the oil, lemon juice and salt.  Add it into the quinoa mixture and mix until everything is completely covered in the dressing.   

  4. Cover and refrigerate for at least an hour before serving.