Minty Quinoa Tabbouleh

quinoa tabbouleh

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Every bite of this refreshing – and refreshingly simple – dish is full of lemony zing and fresh veggie crunch!

Recipe from the Blue Zones Meal Planner.

Yield: 2 servings


3 cups cooked quinoa

1 ½ cups cherry tomatoes, quartered

1 cucumber, quartered lengthwise and chopped into small pieces

⅓ cup + 2 teaspoons fresh parsley, roughly chopped

1 lemon, halved

1 ½ cans no-salt canned cannellini beans, rinsed

1 green onion, roughly chopped

⅓ cup + 2 teaspoons fresh mint, roughly chopped

Salt & pepper to taste


  1. Heat the quinoa on the stove or in the microwave until warm.
  2. Rinse the produce. Quarter the cherry tomatoes. Quarter cucumber lengthwise and cut into small pieces. Roughly chop fresh parsley, green onion, and fresh mint (if using). Cut the lemon in half and squeeze out the juice, removing any seeds as you do so. Rinse and drain the beans.
  3. In a bowl, add quinoa, drained beans, cherry tomatoes, cucumber, lemon, parsley, remaining optional ingredients, and season with salt & pepper (if using).