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PREP 20 minutes
TOTAL 25 minutes
Serves
US | METRIC

INGREDIENTS

  • 2 Cups curly parsley, stems removed, washed, pat dry & roughly chopped
  • ½ plum tomato
  • ¼ English cucumber, diced
  • 1 green onion
  • 2 garlic cloves, minced
  • 1 tbsp Extra-virgin olive oil
  • 1 tsp ground cumin
  • ½ tsp salt & ground pepper
  • 3 tbsps cooked quinoa
  • 1 lemon, squeezed
Lemon & Cumin Tabbouleh

Lemon & Cumin Tabbouleh

If you're wanting a fresh and healthy side dish or want to take your sandwich game up a notch, I suggest making this lemon & cumin tabbouleh!

This quick and easy tabbouleh recipe will have everyone coming back for a little extra!


  1. Wash your parsley, pat dry, remove stems and roughly chop.
  2. Start cooking your quinoa as per package instructions. I cut the standard recipe in half because you don't need much: ½ Cup dry quinoa with 1 Cup of water (you'll have leftovers regardless). Bring to a boil and simmer for 12-15 minutes, covered.
  3. Fluff quinoa with a fork and transfer to a bowl. Place in fridge to cool.
  4. Prep your dressing in a large salad bowl: add your lemon juice, olive oil, minced garlic, salt, pepper, and ground cumin. Mix well.
  5. Chop your cucumber, green onion, and tomato finely. Add to the bowl with parsley, 3 tbsps of cold quinoa (or to your liking), and pour dressing over. Mix well and serve!
Lemon & Cumin Tabbouleh

Lemon & Cumin Tabbouleh

If you're wanting a fresh and healthy side dish or want to take your sandwich game up a notch, I suggest making this lemon & cumin tabbouleh!

PREP 20 minutes
TOTAL 25 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 2 Cups curly parsley, stems removed, washed, pat dry & roughly chopped
  • ½ plum tomato
  • ¼ English cucumber, diced
  • 1 green onion
  • 2 garlic cloves, minced
  • 1 tbsp Extra-virgin olive oil
  • 1 tsp ground cumin
  • ½ tsp salt & ground pepper
  • 3 tbsps cooked quinoa
  • 1 lemon, squeezed

This quick and easy tabbouleh recipe will have everyone coming back for a little extra!


  1. Wash your parsley, pat dry, remove stems and roughly chop.
  2. Start cooking your quinoa as per package instructions. I cut the standard recipe in half because you don't need much: ½ Cup dry quinoa with 1 Cup of water (you'll have leftovers regardless). Bring to a boil and simmer for 12-15 minutes, covered.
  3. Fluff quinoa with a fork and transfer to a bowl. Place in fridge to cool.
  4. Prep your dressing in a large salad bowl: add your lemon juice, olive oil, minced garlic, salt, pepper, and ground cumin. Mix well.
  5. Chop your cucumber, green onion, and tomato finely. Add to the bowl with parsley, 3 tbsps of cold quinoa (or to your liking), and pour dressing over. Mix well and serve!