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The Ultimate Slimming Smoothie Recipe
and secrets for a slim energetic body!

Quinoa – It’s not what you think

Quinoa TabouliQuinoa it not a whole grain.  Yup, you read that right.  Quinoa is actually a seed!  It’s rich in many vitamins, minerals and one of the only plant world’s complete protein food.  I you have not tried making it yet, now is your perfect opportunity.  I’ve got one of my all-time favorite recipes here for you, that utilizes this versatile seed.  I took a super healthy Mediterranean dish (which I basically grew up on) and tweaked it to make it gluten free and even more nutritious than the original version.  It’s Quinoa Tabouli.  I have to admit, when I first replaced the traditional bulgur wheat with quinoa, my Lebanese mother was not too pleased.  Oh no, you don’t mess with traditional Lebanese food.  Now I am happy to report that she not only likes my recipe, but now only makes it this way.   I love this recipe so much, not only because I grew up on it, but because this little dish packs and antioxidant punch! It’s got all four super antioxidants (Vitamins A, C, E and Selenium) to keep our cell membranes healthy and fighting off free radicals.  Let me know how you liked it. 

Get the recipe here, along with directions on how to make the perfect fluffy quinoa – every time.

Quinoa Tabouli
Serves 4
A twist on a traditional and popular Mediterranean dish.
151 calories
12 g
0 g
11 g
3 g
2 g
151 g
160 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 151
Calories from Fat 97
% Daily Value *
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 160mg
Total Carbohydrates 12g
Dietary Fiber 2g
Sugars 2g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/4 cup quinoa
  2. 1/2 cup water (to cook the quinoa)
  3. 1/3 cup freshly squeezed lemon juice
  4. 1 bunch curly parsley
  5. 2 tomatoes, finely diced
  6. 1/2 cup minced green onions
  7. 1/4 cup minced fresh mint
  8. 3 tablespoons extra virgin olive oil
  9. 1/4 tsp salt
  10. 1/8 tsp pepper
Making the perfect quinoa
  1. To get a nice fluffy consistency to the quinoa, you must first dry toast it.
  2. Here’s how: Add the quinoa to a medium saucepan over medium high heat. Nothing else gets added at this point. Stir the quinoa for about a minute or until you can feel it getting hot. Now, you have dry toasted it.
  3. Add the water (it should immediately start bubbling), bring to a boil, then drop it to a simmer and put on the cover. Cook for about 12 minutes, or until the quinoa has absorbed all the broth.
  4. Set aside to cool.
  5. While the quinoa is cooking, prepare the tabouli ingredients.
  6. While the parsley is still in its rubber band, wash and drain enough times to get rid of all the dirt (usually about three times). Remove the rubber band holding the parsley together, and align the leaves together as much as possible. This is to make a clean cut of all the stems. Holding the parsley bunch together cut off the stem part of the parsley.
  7. Finely chop the parsley leaves and place in a large bowl.
  8. Add the diced tomatoes, minced green onions and fresh mint.
  9. Add the olive oil, salt and pepper.
  10. Quinoa should now be cooled. Add it to the salad bowl and toss everything together.
  1. After you’ve tossed all ingredients, taste your creation. Do you need more lemon juice? Go ahead and add a bit more. Does it need more salt? Sprinkle on a bit more. The point is everyone’s taste buds are different, and you may need to tweak this recipe a bit to fit your family’s taste buds.
  2. This is what I like to call, the freedom of cooking. Enjoy
Tania Mercer http://taniamercer.com/


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  • Lorna April 12, 2014, 6:37 pm

    This looks delicious! I seriously wish I had a bowl right in front of me, especially on this nice warm day. I am definitely going to give this a try. Thank you!

    • Tania Mercer April 13, 2014, 1:00 am

      You’re welcome Lorna. Enjoy it when you do make it, and perhaps even double the recipe. It keep well in the fridge for a couple of days.

  • Marg April 13, 2014, 2:05 am

    Tania, I have cooked with quinoa…many years ago…and thoroughly enjoyed it. I’m not a foody…a rare specimen these days!!! But I do have a friend who would love this recipe for one of her family who’s gluten intolerant. Thank you for sharing. X.

  • Elizabethmacleod@wildwomanenchanted.com April 13, 2014, 7:03 am

    I love quinoa. I never knew that about dry toasting it. I think I will have to try that. I’m very curious. Thanks!

    • Tania Mercer April 15, 2014, 5:01 am

      It makes such a difference when you dry toast it Elizabeth. No more soggy quinoa!

  • Susie April 13, 2014, 10:15 am

    Always looking for great vegetarian recipes for my daughter. Quinoa is a family favorite. Can’t wait to give it a whirl!

    • Tania Mercer April 15, 2014, 5:02 am

      Awesome Susie! Hope your daughter enjoys it.

  • deb April 13, 2014, 11:24 am

    That is great Tania! I love quinoa – I did not realise it was so healthy ! great recipe!

  • Cathy April 13, 2014, 4:25 pm

    This type of recipe is always a hit at summer pool parties. I am looking forward to trying it out! Thanks.

  • Michelle April 13, 2014, 10:05 pm

    Oo la la! I’ve never toasted quinoa before cooking it before. This sounds delish. Can’t wait to try this new recipe!

    • Tania Mercer April 15, 2014, 5:03 am

      Great Michelle! Can’t wait to hear how it turned out for you.

  • Angela April 13, 2014, 10:33 pm

    I am always looking for great new Quinoa recipes Tania, thank you!
    I don’t think I’ve quite mastered the cooking technique though as my quinoa quite often turns out soggy. :-(

    • Tania Mercer April 16, 2014, 8:45 pm

      This cooking method ends all that quinoa sogginess Angela :)

  • Karen Yankovich April 13, 2014, 10:41 pm

    This looks AMAZING. I love tabouli and can’t wait to give this a try! Thanks for sharingl

    • Tania Mercer April 15, 2014, 4:32 am

      You’re welcome Karen. Ket me know how it turned out!

  • Kathleen Naomi Atkins April 13, 2014, 10:44 pm

    My ex-mother-in-law is Turkish and she taught me how to make a mean bulgur. I haven’t made bulgur in years, but this recipe sounds so yummy, can’t wait to try it!

    • Tania Mercer April 15, 2014, 4:31 am

      Thank you Kathleen. I think this tastes better than the bulgur version. The quinoa soaks up so much more lemon juice.

  • april April 14, 2014, 5:43 am

    what a yummy-looking dish! and i think my mother-in-law would really love this – she’s gluten intolerant and she adores quinoa. (i better even get ambitious and try it myself!) thanks, tania.

  • marci April 14, 2014, 12:41 pm

    mmmm… this looks fabulous, I’ll be trying this for sure! Up until now, my quinoa attempts have been pretty bland. Tania, you always give the best recipes and tips – thank you so much!

  • Denise Marie Filmore April 19, 2014, 8:36 pm

    I absolutely love quinoa! I can’t wait to try your recipe. I also use quinoa as a hot cereal with almond milk, maple syrup, cinnamon and bits of pineapple and coconut on top. Thanks for the recipe.


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