Tabbouleh Salad
  • 2 cups cooked quinoa
  • 2 baby seedless cucumbers
  • Hand-full of cherry or grape tomatoes
  • 1 small red onion
  • ¼ cup chopped fresh parsley
  • Dressing
  • Juice of 2 small lemons
  • ¼ cup EVOO
  • 1 tablespoon apple cider vinegar
  • ¼ cup tahini paste
  • 1 tablespoon water
  1. Cook quinoa according to package. Tip: I use chicken broth instead of water to add more flavor to the quinoa. While you let the quinoa cool, chop the veggies. For this recipe I like everything chopped very small, that way you get a lot of everything in every bite. Slice the cucumbers and chop the slices again and again till they are pretty small. Finely chop the tomatoes and onions too.
  2. Definitely use fresh vs dry parsley for this recipe. It makes SUCH a difference! I grow parsley in my tiny little urban garden in uptown so you don’t have an excuse to try it! It’s cheaper and so nice to have available all the time. Finely chop the parsley as well.
Recipe by the nutty pear at