• Maya Campbell

Quinoa Tabbouleh

Updated: Aug 18, 2019

Quinoa mixed finely chopped parsley, tomatoes, green onion, cucumber and seasoned with extra virgin olive oil, lemon juice and salt.

Quick, easy and inexpensive dish!

Quinoa is a grain high in protein and great substitute for rice. It is cooked just the same as rice. 2 cups of water for every one cup of quinoa. I like to add vegetable broth to give the quinoa more flavor. I use Vegetable broth because I don’t eat meat but you can use chicken broth or any other broth you would like. Vegetable broth/ chicken broth tends to be high in salt so if you are trying to watch your salt intake you should purchase low sodium broth like I did. Tomatoes and green onion are great additions to the dish and add great flavor. Cucumber are a great source of vitamin K. Vitamin K plays a key role in helping the blood clot, preventing excessive bleeding. Parsley is traditionally used in tabbelouh but you can totally use cilantro. Lemon juice helps add acidity to the dish and give it a splash of citrus flavor. Extra Virgin Olive oil is an unsaturated fat. Unsaturated fats come from plants and are liquid at room temp. Its a healthy fat! All of this combined makes a delicious side dish to any meal!!

Hope you enjoy :)

Quinoa Tabbouleh (serves 4)


1 cup of quinoa

1 cup of vegetable broth

1 cup of water

Handful of grape tomatoes (halves)

1/2 of cucumber (diced)

2 bunches of green onions

lemon juice

extra virgin olive oil


sea salt


1. Add vegetable broth, water and quinoa into a pot, bring to a boil.

2. While quinoa is cooking cut up tomatoes, peel cucumber and dice it up and then cut up the green onion and parsley .

3. Mix qunioa and chopped up items in a bowl. Add in lemon juice, extra virgin olive oil, 1/2 tbsp of sea salt.


Get Inspired

Cooking is all about experimenting with different flavors! Feel free to add your own twists to the recipes and have fun with it!

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