Quinoa Tabbouleh Salad

Cuisinart original


The bright flavors of lemon and herbs pair nicely with the nuttiness of the quinoa.


Makes 6 cups


4          cups steamed quinoa*

cup packed fresh parsley leaves, chopped

½         cup packed fresh mint leaves, chopped

2          cups cherry tomatoes, halved

cups cucumber, cut into ½-inch dice (about ½ English cucumber)

1½       teaspoons kosher salt

½         teaspoon freshly ground pepper

3          tablespoons fresh lemon juice

4          tablespoons extra virgin olive oil

Nutritional information


Nutritional information per serving (based on 12 servings):
Calories 132 (39% from fat) • carb. 18g • pro. 4g

chol. 0mg · fat 6g • sat. fat 1g • sod. 304mg
• calc. 24mg • fiber 2g



*See steaming guide on page 10 for directions.

Combine the quinoa, parsley, mint, cherry tomatoes, cucumber, salt, pepper, lemon juice and olive oil all together in a large bowl so ingredients are thoroughly combined.

Taste and adjust seasoning as desired.