One of my favorite summer salads, quinoa cilantro tabbouleh is nutritious, simple to make and pairs easily with other ingredients as a side dish or entree.

Quinoa cilantro tabbouleh with smoked salmon

Quinoa seeds are a good source of complete protein for vegeterians, offering eight grams of low fat, cholesterol-free protein per cup. So, this salad makes a great entree. Toss with sauteed tofu, grilled shrimp, chicken breasts, smoked salmon or your favorite protein for a real treat.

Quinoa cilantro tabbouleh

A twist on a Mediterranean favorite, swap parsley with cilantro and cous cous with quinoa.

Course Main, Side
Cuisine Mediterranean Fusion
Servings 6 people
Author tuttysan


  • 1 cup red quinoa or 1/2 each of white and red quinoa
  • 2 limes juiced
  • 2 tbsp olive oil extra virgin
  • 1 cup onions chopped
  • 1 bunch fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 2 tomatoes chopped
  • 1 large cucumber seeded, peeled and chopped
  • 1 tspn salt
  • 1 dash black pepper to taste
  • 1 1/2 cups water


  1. In a rice cooker or stove top, combine the washed dry quinoa with water, one tablespoon of olive oil and 1/2 teaspoon of salt. Bring to a boil, cover and simmer on low until quinoa sprouts and becomes tender (about 15-20 minutes). Set aside and chill.

  2. Combine the chopped vegetables, quinoa, salt and pepper to taste and half the lime juice in a large bowl. Add one tablespoon of olive oil and toss. Add more lime to taste.

  3. Refrigerate and serve chilled. Enjoy!

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