Quinoa Tabbouleh

Quinoa gets a workout in the Dana Shortt Gourmet kitchen, as many of our customers are interested in purchasing soups, stews & entrees made with this healthy, gluten free grain. This classic Middle Eastern salad is typically made with bulgur, but substituting with quinoa packs a nutritional punch and extra protein. Serve this salad as a side dish or pile high onto hummus and serve with pita bread for a quick and easy appetizer. It’s also delicious with pita bread, Greek yogurt and grilled chicken.


1/2 cup Quinoa (if you don’t like quinoa use bulgur, cook according to package instructions)

1 cup Halved or quartered grape tomatoes  

¼ cup Red onion, very finely chopped

1 cup English cucumber, chopped

½ cup Parsley, chopped

¼ cup Dill, chopped

2 Tbsp Good quality extra virgin Olive oil

3 Tbsp Fresh lemon juice

1/2 tsp Ground cumin

¾ tsp Kosher salt, pepper


1. Place quinoa and 1 cup of water in a medium saucepan. Bring to a boil, reduce heat and simmer for 15-20 minutes or until water is completely absorbed. Set quinoa aside too cool.

 2. When quinoa has cooled, transfer to a bowl and add in the remaining ingredients, stirring gently to combine. Let sit for at least 15 minutes at room temperature or up to overnight in the fridge to allow the flavours to blend & combine.

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