Quinoa Tabbouleh

Don’t be intimidated by the name, this quinoa dish is delicious and super easy to make! It’s a perfect summer picnic/cook-out salad. And yes, as the seemingly broken record that I am, I made this dish because I was trying to use up more of those darn cucumbers.

Actually, as a bit of side note… The cucumbers I harvested almost a month ago are still perfectly fresh and crisp sitting in my fridge. How? The key is to wrap each cucumber individually in a paper towel, put them all in a sealed bag, and store them in the fridge*. This has been very helpful in prolonging the life/our use of the cucumbers (or else we would’ve been eating nothing but cucumber salad for three weeks straight – morning, noon, and night!) So now you know! If you need (or are forced) to stock up on cucumbers, that’s how to do it. (*Never leave cucumbers on the counter – they will get soft in a day or two.)

So back to the tabbouleh. I made this dish ahead of time and kept the three main parts separate so it wouldn’t get soft or mushy. (See picture below.) I was mostly worried about the lemon and oil affecting the nice crispness of the parsley, and after doing it this way I would definitely say this is the way to go. This is an ideal make-ahead-of-time/throw-it-together-last-minute kind of dish. Enjoy!

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I made this dish ahead of time and kept the three main parts separate so it wouldn’t get soft or mushy.



1 c. uncooked tri-colored quinoa
1 c. cherry tomatoes, sliced
1 lg. cucumber, small diced
1/2 bunch parsley (curly leaf)
4 garlic cloves, minced
1/4 c. fresh-squeezed lemon juice
1/4 c. olive oil (good quality)
1 t. sea salt


1. Cook quinoa based on package instructions. (I took the easy route and used 1 bag of boil-in-a-bag tri-colored quinoa.)
2. When the quinoa is done cooking, lay it out on a flat dish to quickly cool. Let it cool completely. (If you’re making this ahead of time like I suggested, you can go ahead and put the quinoa away once it’s cooled. Put it in a sealed container in the fridge until you are ready to serve the dish.)
3. Meanwhile, slice the tomatoes, dice the cucumbers into small pieces, and chop the parley. Combine these ingredients in a medium-sized dish. (Again, if you’re making ahead of time, you can put this mixture away in the fridge too.)
4. To make the dressing, combine the lemon juice, minced garlic, olive oil, and sea salt. (If making ahead of time, store this in fridge until ready to serve.)
5. If you’re making this to serve immediately, go ahead and combine the three parts of the dish (quinoa, vegetable mix, and dressing), serve, and enjoy!


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