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Quinoa Tabbouleh Salad


  • 1 cup quinoa (mix of white, red, and black if available)
  • 2 cups water or vegetable broth
  • 2 large tomatoes, diced
  • 1 cucumber, diced
  • 1 yellow bell pepper diced
  • 1/2 red onion, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped (optional)
  • 1/4 cup OLEA's Milanese Gremolata Infused Olive Oil
  • 2-3 tablespoons OLEA's Champagne White Wine Vinegar
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • 1/2 teaspoon ground cumin (optional)


  • Rinse the quinoa thoroughly under cold water using a fine mesh strainer. b. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and the liquid is absorbed.
  • Once cooked, fluff the quinoa with a fork and let it cool to room temperature.
  • In a large mixing bowl, combine the cooled quinoa, diced tomatoes, diced cucumber, diced pepper, chopped red onion, parsley, and mint.
  • In a separate small bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, salt, pepper, and ground cumin if using. Adjust the seasoning according to taste.
  • Pour the dressing over the quinoa mixture and toss well to combine. Ensure the salad is evenly coated with the dressing.
  • Transfer the quinoa tabbouleh to a serving dish or bowl.
  • You can garnish with additional parsley or lemon wedges if desired.
  • Serve chilled or at room temperature.

Recipe Adapted From The Little Shop of Olive Oils

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