Quinoa tabbouleh with lemon and herbs

A Middle Eastern vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Cucumbers, often waxed and pesticide-prone, and leafy herbs like parsley and mint are best bought organic when possible for quality and safety.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, diced
• 1 cup cucumber, diced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup lemon juice
• 3 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Rinse the quinoa under cold water to remove bitterness.
2. Combine the quinoa and water in a saucepan. Bring to a boil.
3. Reduce heat to low, cover, and simmer for about 15 minutes, until water is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool.
5. In a large bowl, combine diced tomatoes, cucumber, parsley, and mint.
6. In a small bowl, whisk together lemon juice, olive oil, and minced garlic.
7. Add the cooked quinoa to the vegetable mixture and toss to combine.
8. Pour the lemon dressing over the quinoa and vegetables.
9. Season with salt and pepper to taste, and toss again to blend flavors.

Notes

• Tabbouleh can be made ahead and stored in the fridge for up to 2 days.
• Serve chilled or at room temperature for best flavor.
• Add avocados or radishes for variety.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Middle Eastern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.