Quinoa Tabouli Salad GF, DF

Prep Time:

15 minutes

Cooking Time:

15 minutes


4 people


2 cups quinoa
1 tsp Celtic or Himalayan salt
1/2 tsp freshly ground pepper
1/3 cup olive oil
1/4 cup lemon juice
1 clove garlic
1/2 cup mint leaves
1 cucumber peeled (if not organic), seeded, chopped
4 tomatoes, chopped 1 bunch of flat leaf parsley, chopped


  1. Cook the quinoa according to the package directions and let cool. (Alternatively, you can soak the quinoa covered with water in a glass or stainless steel bowl in the refrigerator for 3-4 days. Quinoa will soften and sprout. Change the water every other day.)
  2. In food processor combine olive oil, lemon juice and garlic. Pulse until combined.
  3. Add mint, salt and pepper. Process until mint leaves and garlic are minced and the dressing is what i love to call "dressing smooth". Adjust seasonings to taste.
  4. Drain the quinoa. Combine gently with the dressing, chopped parsley, cucumber and tomato.

Serve in lettuce leaves.