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This classic tabbouleh salad is a refreshing blend of parsley, mint, tomatoes, cucumbers, and quinoa tossed in a zesty lemon dressing. Bursting with fresh flavors, and vibrant colors, it’s the perfect side dish for any Mediterranean-inspired meal, or a light, and healthy lunch option.

1 cup quinoa
2 cups boiling water
1/4 cup fresh lemon juice
Salt and white pepper to taste
2 cups fresh parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
2 medium tomatoes, diced
½ to 1 cucumber, diced
¼ cup chives, finely chopped

Tabbouleh Spring Salad

Directions: Place the quinoa in a pot with 2 cups boiling water and cook until the quinoa is tender, and has absorbed all the water. Fluff the cooked quinoa with a fork, and transfer it to a large mixing bowl.

Add the chopped parsley, mint, chives, diced tomatoes, and cucumber to the bowl with the quinoa. Pour the lemon juice over all the ingredients and gently toss until well combined.

Serve the tabbouleh salad immediately, or chill it in the refrigerator for an hour to let the flavors meld before serving.

Tabbouleh Spring Salad


Andrea S. Barone

Based in the serene Okanagan Valley in British Columbia, my passion lies in promoting a health-conscious lifestyle that synergizes with the natural world. With a foundational background in Biological Sciences and Occupational Health and Safety, my curiosity and dedication to holistic well-being steered me toward becoming a Chartered Herbalist. Driven by the ancient wisdom of herbs and their profound potential to heal, I ventured further into the realm of Organic Skincare Formulation. As the CEO and founder of Crystal Hills Organics, I craft luxurious skincare products that not only pamper and rejuvenate the skin but are also rooted in the science of nature, embodying our commitment to empowering health and beauty through nature’s healing.

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