Mediterranean Quinoa Tabboule

When I feel like my body really craves clean food,  I crave Tabboule. I feel so good after eating this salad. It’s as if my body is thanking me. It may sound funny, but there’s something so fresh and cleansing about parsley, which is the main ingredient in Tabboule. Parsley is actually great for digestion, therefore this salad is packed with nutrients that your body needs. This recipe was originally made by my Lebanese friend and amazing cook Moina, but I have switched out the bulgur wheat for quinoa to make it gluten free.

I am passionate about all things Mediterranean, from the architecture, to the cultures, to the languages, to the food. Oh yes, the food!  Where do I begin? I think my passion for it comes from my Italian family and my upbringing. Everything my mom cooked growing up was Italian, even if she was making tacos she found a way to include basil instead of cilantro. I’m not kidding! We would say, but mom, you just made it taste Italian again! And she would respond, “But it’s good right?” Anyway, I am getting away from Tabboule and Lebanese food. I lived in an area in Southern California that is highly influenced by Middle Eastern food. I love the smells and the flavors. I love the freshness of the ingredients and how good I feel when I eat this way. My body thanks me and I feel energetic and happy.

This salad reminds me of summer and with this incredible weather we’ve been having in Idaho, I am ready for fresh ingredients and colorful and vibrant salads bursting with flavors.


Mediterranean Quinoa Tabboule

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: Serves about 6


  • 3 bunches of curly parsley(not flat Italian)
  • 2 large hot house tomatoes or three large roma tomatoes
  • 1/2 bunch of green onions
  • 1 cup cooked quinoa (any kind of quinoa works)
  • juice from 3 lemons
  • 3 Tbl extra virgin olive oil (cold pressed preferably)
  • Salt and pepper to taste
The best part about this salad is that it easily comes together.
Chop tomatoes into small cubes. Toss into bowl.
Finely dice parsley by hand with a knife. Do not use food processor. (See notes)
Finely dice green onions. Toss with other ingredients.
Combine cold quinoa.
Add lemon juice and olive oil.
Salt and pepper to taste
Combine all ingredients.
Can easily be refrigerated and stored and consumed the next day. The lemon juice helps preserve the salad and will not brown.


*It's very important to note that the parsley must be finely chopped by hand. If you put it in the food processor it will quickly turn brown.

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Fennel and Cilantro Salad

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