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Quinoa Tabouli Salad

Prep and Cook Time: 45 minutes
Course: Salads & Sides


  • 1 cup quinoa
  • 1 - 2 cups water
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1 clove garlic
  • 2 - 3 green onions, finely chopped
  • 1/2 cup fresh cilantro or parsley, finely chopped
  • 2 - 3 medium tomatoes, chopped
  • 1/2 cup toasted pumpkin or sunflower seeds
  • Salt (to taste)
  • Optional: a few sprigs of fresh mint, finely chopped


  • Rinse quinoa well in a sieve. If possible, soak quinoa 6 – 10 hours on counter in plenty of water. Drain, and cook in 1.5 cups water until all water is absorbed. If quinoa is not soaked, rinse well and cook in 2 cups water until all water is absorbed. Chill.
  • Make the dressing in a large salad bowl by combining the lemon juice, olive oil, garlic and salt.
  • Add cooled quinoa and stir well. Add the green onions, cilantro, tomatoes, pumpkin seeds and mint (if using). Toss gently.


Recipe by InspireHealth