Last year, I went to Miami and had the most fabulous quinoa tabbouleh.  This Middle Eastern stable, normally made with bulgur (or cracked wheat), was a perfect dish for quinoa. As soon as I got home, I set out to recreate my delicious meal:


  • 1 cup quinoa, cooked and cooled
  • 1 pinch salt
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 cup lemon juice
  • 3 tomatoes, diced
  • 1 cucumber, diced
  • 2 bunches green onions, diced
  • 1 cup fresh parsley, chopped

Stir all ingredients together. Enjoy!