Lemon tabbouleh

Simple, fresh, and vibrant - this lemon-dressed tabbouleh salad is easy to prepare and full of exciting flavors.






  1. The night before cook quinoa. Rinse quinoa in a fine wire strainer/colander under cold running water to rinse off any bitter resins. Place in a medium pot, add water, bring to the boil, cover, reduce heat to low and simmer for 12-15 minutes, remove from heat, and fluff with a fork and let sit for 10 minutes. After it is cooked, cool, place in a container with a lid and store in the fridge overnight.
  2. The day of make the salad. Wash and spin dry parsley and mint. You don’t want to have wet herbs or the salad will be soggy.
  3. Chop parsley into fine pieces (I like mine between a dice and a mince). Chop mint up a little bigger. Toss both herbs into the bowl.
  4. Add tomatoes and all the cooked quinoa and toss well.
  5. To make the dressing: Whisk together lemon juice and oil in a small bowl, pour over salad and toss well. Sprinkle with zest and toss. Serve.


Calories 181
Protein 5 g
Carbohydrates 22.8 g
Fat 8.5 g
Fibre 4 g
Sodium 25 mg