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Quinoa Tabbouleh

2 Servings



•      2 C broth

•      ½ C dry quinoa

•      1 cucumber, cut in quarters lengthwise, seeded, and chopped

•      ½ C parsley, rinsed, dried and finely chopped

•      ½ C cherry or grape tomatoes, quartered

•      1 TB mint leaves, rinsed, dried and chopped

•      ¼ C extra virgin olive oil

•      ¼ C lemon juice, freshly squeezed – about 1 lemon

•      Sea salt and freshly ground pepper to taste



1.     Place quinoa in a fine mesh sieve and rinse. Combine broth and quinoa in a pot and bring to a boil. When boiling, cover and reduce heat to low. Allow to simmer for 15 minutes – quinoa is finished when the germ has expelled from the seed, which will look like it’s grown little tails. Don’t stir quinoa (or any grain!) while it’s cooking.

2.     Combine all ingredients except olive oil and lemon juice in a large bowl and add cooked quinoa.

3.     Whisk lemon juice and olive oil until blended, then pour over the quinoa. Toss gently to mix and distribute dressing over the grains and vegetables. Add more lemon juice and olive oil if salad is too dry.

4.     Store in a glass container in the fridge for 4-5 days. This is a great grab-and-go lunch option.

~From The Spring Reset 5-Day Detox Program

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