Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad

Posted on: June 7, 2022

This quinoa tabbouleh salad is my ideal summer salad.

It’s fresh and flavourful, and it’s a complete meal! This salad is high in protein, fibre, and high in yumminess (I don’t know if that’s a word but it is now!). My quinoa tabbouleh is always a hit when I bring it to summer get togethers; I hope you enjoy it as well.

I’ve adapted this recipe from the original version in my e-cookbook, Nourish Your Body. You’ll find lots more healthy and yummy recipes there!quinoa tabbouleh salad



  • 1 cup quinoa 
  • 2 cups chicken stock or water 
  • 4 hard boiled eggs, chopped 
  • juice of 1/2 a lemon 
  • 1/4 -1/3 cup olive oil 
  • 1 clove garlic, crushed or minced 
  • 1 tsp sea salt 
  • black pepper to taste 
  • 1 can chickpeas, rinsed and drained 
  • 2 cups chopped tomatoes 
  • 2 cups chopped cucumber 
  • 1 bell pepper, chopped 
  • 1 cup finely chopped arugula 
  • 1 cup leafy parsley, chopped 
  • 1/4 cup fresh mint leaves, finely chopped 
  • 2 tbsp fresh basil, finely chopped 
  • 3 green onions, finely chopped 
  • 1/4 cup feta cheese, crumbled


  1. Cook the quinoa: in a small saucepan, combine the stock and quinoa, bring to a boil, and lower the heat. Cook until all the liquid is absorbed , about 12-15 minutes. Remove from heat and let cool.
  2. In another pot, cook the eggs. Cover the eggs with water and bring to a boil. Once boiling, remove the eggs from the heat and let sit in the pot for 6 minutes. Remove the eggs, run them under cold water, peel them, and chop them into bite sized pieces.
  3.  In a large salad bowl, whisk together the lemon juice, olive oil, garlic, sea salt and black pepper. Add the rest of the ingredients and mix gently to combine.
  4. Serve immediately or refrigerate to enjoy later. This salad tastes fantastic the next day.