Quinoa Tabbouleh Salad

This is a modern take on an old favorite. Traditionally, tabbouleh is made with bulgur wheat, but this version is Live Dirty, Eat Clean–approved with quinoa, which is gluten-free and also contains a healthy dose of plant based protein. Tabbouleh is satisfying as a main dish served on a bed of greens, or it can be used as a filling in a brown rice or collard wrap. Make this dish in advance for an easy grab-and-go option.




1 cup uncooked quinoa, rinsed and drained

2 cups water

1 cup cucumbers, peeled and chopped

½ cup scallions, chopped

1 cup fresh parsley, chopped

¼ cup fresh mint, chopped

1 cup grape (or cherry) tomatoes, quartered

Sea salt and freshly ground black pepper to taste

¼ cup olive oil

¼ cup freshly squeezed lemon juice

1 teaspoon minced garlic


IN A SMALL POT, combine the quinoa and water (or use half vegetable broth for a boost of flavor). Bring to a boil, cover, and reduce the heat to low. Simmer until done, about 15 minutes. Chill thoroughly, at least 30 minutes. Add the cucumbers, scallions, parsley, mint, and tomatoes to the quinoa. Next, season with salt and pepper to taste. In a separate small bowl, whisk the olive oil, lemon juice, and garlic until blended. Add to the quinoa and veggies and mix until thoroughly combined. Chill before serving.


Recipe and image by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).