Quinoa Tabouli Salad

Yield: 8 Servings


1 cup quinoa, rinsed

1 ¾ cups water

½ tsp. sea salt

1 cup finely diced cucumber

1 cup finely diced tomato

½ cup of chopped parsley

½ cup of chopped cilantro (optional)

½ cup of chopped basil or mint (optional)

1 lemon, juiced

2 tsp. of cumin

1 Tbsp. extra-virgin olive oil

Pepper to taste



1.     In a small pot, combine quinoa, water and ¼  tsp. of the salt and bring to a boil.  Reduce heat to low and simmer, covered, for 15 minutes.

2.     When quinoa is cooked, remove from pot and spread onto a sheet of parchment paper to cool.

3.     In a large mixing bowl, combine quinoa with remaining ¼ tsp. of the salt and all remaining ingredients. Mix well and serve.


It will keep in the fridge for up to 3 days, so make lots for leftovers!


Tip: Soak quinoa for 12 hours before cooking it to prevent painful symptoms like gas and bloating. Quinoa, like all grains, nuts, seeds and legumes have an outer layer that protects itself from breaking down and makes it very hard for us to digest. It is best to soak all nuts, seeds, grains and legumes for 12-24 hours before eating or cooking. Place your quinoa in a bowl and cover it with cold water. Replace the water a couple of times during over the 12 hours and replace with fresh water. If you choose to soak your quinoa before cooking it you won’t need as much water maybe about 1 1/4 cups and you won’t need to cook it as long, try 8 minutes and check to see if it is done.

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