By Bernadette Kathryn, LMT, IHLC


My dear friend Anthony (from Texas) first introduced me to Tabouli many, many years ago. It was love at first bite — I love everything about it, it’s fresh, tangy, chewy, and I couldn’t stop eating it.  I ate a whole (large) bowl all by myself, many times… so good!


Quinoa Tabouli
Cuisine: Meditarranean
Prep time: 
Total time: 
  • 1 Cup Quinoa, rinsed & cooked
  • 1 pint Cherry tomatoes, quartered
  • 1 whole english cucumber, peeled, seeded & chopped
  • 1 bunch scallions, finely chopped
  • 1 bunch parsley, leaves chopped
  • 2 lemons, zested & juiced
  • 1 T mint, minced
  • 3T EVOO
  • s/p to taste
  1. Cook the quinoa according to package directions, drain & cool
  2. Chop & layer the vegetables, quarter tomatoes
  3. Peel, seed & chop cucumber
  4. Clean and chop the scallions
  5. Chop the parsley & mint
  6. Zest & juice the lemons over the layered ingredients
  7. s/p
  8. mix thoroughly and taste, adjust the seasonings
  9. Allow the flavors to marry overnight (if possible) ... it gets better with time!