Quinoa Tabbouleh Salad*


  • 3/4 cup quinoa, dry (rinsed per package instructions)
  • 1 1/4 cups water plus a dash of salt
  • 1 cup finely chopped fresh parsley (about 1 bunch)
  • 1⁄4 cup finely chopped fresh mint
  • 1 cup diced tomatoes or quartered cherry tomatoes
  • 1 cup cucumber, partially peeled, seeds removed if desired, and diced
  • 1/2 cup scallions (green onions) about 3 whole - sliced
  • Dressing
  • 3 Tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon finely chopped garlic
  • 2 Tablespoons olive oil
  • dash of salt, as desired
  • black pepper to taste
  • 8 romaine leaves
  • * meets Diabetes guidelines


  1. Add rinsed quinoa and water with salt to a pot, bring to a boil, cover and reduce heat to low and simmer 10-15 minutes or until water is absorbed, the grains are soft and there is a visible ring around the outside edge of the grain. Remove from heat, fluff and allow to cool then transfer to a large bowl.
  2. While quinoa is cooking, chop parsley, mint, tomatoes, cucumber and green onion.
  3. In a small bowl, combine the lemon juice, garlic, olive oil, salt and pepper. Whisk until blended.
  4. In the large bowl, combine all ingredients and dressing together, toss to mix. Adjust seasoning with salt and pepper as desired. Serve with romaine leaves.
  5. Option to add other veggies as desired such as grated carrots, diced celery, radishes, jicama...


  • Appetizer
  • Lunch
  • Salad
  • Side Dish
  • Grain
  • Plant-Based Protein
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegan
  • Vegetarian
  • Diabetes
  • MHealthy

Nutrition Information

Serving Size
3/4 cup on 2 romaine leaves
Total Fat (g)
Saturated Fat (g)
Sodium (mg)
Total Carbohydrates (g)
Dietary Fiber (g)
Protein (g)