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Rated excellent by our customers

Alkalising Quinoa Tabouleh Recipe

Replace the couscous with quinoa and you get a protein packed and low GI tabouleh, but still as delicious as the original. Use red, black or tricolour quinoa for a really pretty looking dish.

Posted by: michael




15 - 30 mins

Skill Level




Courses etc.

Lunch Box

You will need

1 cup or 175g quinoa OR More products
1 cup or 175g black quinoa OR More products
1 cup or 175g red quinoa OR More products
1 cup or 175g quinoa tri colour More products
2 cups or 500ml water
2 tomatoes, chopped More products
1 cucumber, chopped

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2 salad onions, finely chopped More products
1 bunch flat parsley, chopped

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1 bunch mint, chopped More products
2 lemons, juiced OR More products
2 limes, juiced

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4 tbsp or 60ml good quality extra virgin olive oil More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Put the quinoa of your choice in a fine mesh colander and rinse thoroughly under a running tap. This will remove the coating on the quinoa and ensure that it does not taste bitter.
  • Put the quinoa in a saucepan with the water. Add a pinch of salt and bring to the boil. Cook for 5 minutes, then remove from the heat and set aside for 10 minutes to allow the quinoa to soak up water.
  • Drain the quinoa and fluff it with a fork.
  • Combine the quinoa, tomato, cucumber, salad onion and herbs in a large mixing bowl.
  • In a small bowl, whisk together the lemon or lime juice and the olive oil. Season with sea salt and freshly ground black pepper and pour the dressing on the quinoa.
  • Mix well to distribute the dressing.
  • You could serve the tabouleh immediately, but the flavours will greatly improve if you allow it to marinate in the refrigerator for a couple of hours first.
  • Any leftovers will keep well in the fridge for up to a few days.

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