Quinoa Tabbouleh

Chef Ajay Chopra

Cook Time: 20 mins

Serves: 2 People

A famous middle eastern salad that is made even more healthy without compromising on flavor, simply by adding Quinoa to it. A light tangy treat for a healthier you, that can be prepared at your home hassle-free! A delight for all the salad lovers out there.


  • 1 cup quinoa, rinsed well: 125 gms
  • Salt: to taste
  • Fresh lemon juice: 30 ml
  • Garlic clove, minced: 1 no
  • Extra-virgin olive oil: 75 ml
  • Freshly ground black pepper: 3 gms
  • Cucumber: 1 no
  • Cherry tomatoes, halved: 30 gms
  • Chopped flat-leaf parsley: 30 gms
  • Chopped fresh mint: 20 gms
  • Scallions, thinly sliced: 10 gms
5.9 gms


  • Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender for about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

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

  • Spread out quinoa on a large rimmed baking sheet and let cool. Transfer to a large bowl and mix in 1/4 cup dressing.

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


Fibre: 3.7 g

Carbs: 31 g

Protein: 5.9 g

Fats: 2.5 g

Calories: 149 cal