Quinoa Tabbouleh Salad Recipe

Our KWF Recipe Developer Extraordinaire, Colin Brett, recently shared this Mediterranean-style salad. Packed with nutrients from protein and fiber rich quinoa, this dish is great as both a side salad, or entree topped with chicken or grilled vegetables.

Recipe makes 2-4 side dishes

WHAT YOU’LL NEEDQuinoa Tabbouleh Salad Recipe Kimberton Whole Foods

  • 1 cup of quinoa
  • 2 cups boiling water
  • 1 cup diced seeded cucumbers
  • 1/2 cup diced red onion
  • 3/4 cup diced bell pepper
  • 1 cup diced Fuji apple
  • 1 cup diced grape tomato
  • 1/4 cup chopped fresh basil
  • 1/2 cup chopped fresh parsely


  • 1 tablespoon of olive oil
  • 2 tablespoons of fresh lime juice
  • 1 teaspoon of Himalayan salt


In a medium sauce pan, bring the 2 cups of water to a boil. Add the quinoa, stir, and reduce the heat to a low simmer. Cover the pan and cook for 10-15 minutes, or until all the water is absorbed. Fluff the quinoa with a fork and leave the lid off the pan to allow any residual steam to escape.

Once quinoa is ready and cooled place in large bowl and add in the diced cucumbers, apples, onions, peppers, tomatoes and basil.  Mix gently.

Last add the the lime juice, olive oil, and Himalayan salt and mix again

For best results, cover the tabouli and refrigerate for 30 minutes