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Recipes » Salads » Quinoa Tabouli
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Quinoa Tabouli Recipe


  • 5 cups quinoa
  • 10 cups water
  • 2 bunches red radishes
  • 1 large bunch mint leaves, finely chopped (½ cup)
  • 6 lemons, juiced (~1 cup)
  • 1 tsp sea salt
  • 3 Tbsp umeboshi plum vinegar
  • 6 Tbsp raw pine nuts
  • 6 medium cucumbers, peeled and diced small
  • 1½ bunches fresh parsley, finely chopped (~3 cups loosely packed)


  • 1. Rinse quinoa and strain. Add water. Bring to a boil, reduce heat to low, cover and cook for 20 to 25 minutes. Allow to cool.
  • 2. Prepare radishes. Finely dice, quickly blanch and cool.
  • 3. Mix mint, lemon juice, salt and vinegar. Add this mixture to the quinoa.
  • 4. Toast pine nuts in a small skillet on a low flame for a few minutes, stirring frequently.
  • 5. Fold in blanched radishes, cucumbers, pine nuts and parsley.

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