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Quinoa Tabouli Packs a Protein Punch

Quinoa Tabouli is a delicious salad for parties and picnics as well a side or main dish. The traditional Tabouli recipe calls for Bulgur Wheat which tastes good but is carb laden but low in protein. This recipe using Quinoa adds 7 grams of protein per 1/4 cup. That is a vegetable protein power punch on its own. But add fresh herbs like parsley, basil and mint which are loaded with antioxidants plus olive oil, fresh lemon juice and garlic and you have a knockout that tastes fabulous. The cucumber and tomatoes are no slouches either, adding crunch and flavor! The best part of this recipe is it takes almost no time to prepare and can be served warm or traditionally cold. Either way the freshness explodes in your mouth. This time of year all of the ingredients are local and available, even better. Perfect for the Slow Food Movement taking hold in the country and the world, which promotes eating local and making good food available to everyone! And supporting local food traditions. Check the organization out at www.slowfood.com Many restaurants hold Slow Food events throughout the state.


2 cups quinoa

4 cups water

1 cup chopped fresh parsley

1/2 cup scallions, chopped

2 tbsp. fresh mint

2 cloves minced garlic

2 tbsp. minced basil

1/2 cup fresh lemon juice

1/4 cup of olive oil

1/4 tsp sea salt

1/8 tsp black pepper

1 small cucumber, chopped

1 medium Jersey tomato, chopped


Combine quinoa with water and cook according to directions. Place into large serving bowl and all ingredients except lemon juice and olive oil. Add remaining ingredients and mix gently. Serve warm or cold.

Michele Errichetti Atlantic County Editor Jersey BitesMichele Errichetti is from South Jersey born and fed. She comes from an Italian family where they eat, live, and breathe FOOD. Michele was cooking and eating under her grandmom’s feet every Sunday for “gravy” and at home with her mother (a Medigan or American) during the week. Nowadays, she cooks for her two sons, husband, and father most days of the week. She takes “Girl Road Trips” with her friends at least once a month that always culminate with you guessed it, FOOD. She hopes fresh, local, organic, and free range will become the norm. Michele is searching Atlantic County for everything that has anything to do with good food and she’s taking you along for the ride.

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