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Recipe of the Month: Quinoa Tabbouleh

Recipe of the Month: Quinoa Tabbouleh

March 20, 2019

Tabbouleh is a delicious, vegetarian Middle Eastern salad known for its herby, citrus flavors. This recipe takes a slightly nuanced approach to tabbouleh when compared to traditional recipes, combining classic ingredients with quinoa. Quinoa Tabbouleh is high in fiber, protein, antioxidants and other essential nutrients, so enjoy this recipe guilt-free!


  • • 1 cup quinoa, rinsed well
  • • 1/2 teaspoon kosher salt, plus additional
  • • 2 tablespoons fresh lemon juice
  • • 1 garlic clove, minced
  • • 1/2 cup extra-virgin olive oil
  • • Freshly ground black pepper
  • • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
  • • 1 pint cherry tomatoes, halved
  • • 2/3 cup chopped flat-leaf parsley
  • • 1/2 cup chopped fresh mint
  • •  2 scallions, thinly sliced



1. Bring quinoa, 1/2 teaspoon salt and 1 1/4 cups water to a boil in a medium saucepan over high heat.

2. Reduce heat to medium-low, cover and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

3. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

4. Add cucumber, tomatoes, herbs and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Eating healthy doesn’t have to be boring — it all depends on the ingredients and how you use them. View the full recipe from bon appétit here, and we hope you enjoy this light, hearty dish!