Gluten FreeVegetarian

Quinoa tabbouleh

Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Worldwide
Servings 2 serving


  • 100 g dried quinoa
  • 75 g parsley roughly chopped
  • 300 g tomatoes cut into 1cm dice (no need to remove the seeds)
  • 100 g cucumber cut into small dice

For the dressing

  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 lemon juice and zest
  • 1 drop vanilla extract
  • 1 tsp rice syrup or agave
  • pinch Himalayan pink salt
  • 1/2 garlic clove crushed

For the serving

  • 50 g salad leaves


  • Cook the quinoa following pack instructions, then set aside to cool.
  • Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth.
  • Mix this into the quinoa and mix together with all the other ingredients.
  • Serve on a bed of salad leaves.


Recipe from Good Food magazine, January 2015
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