Healthy Quinoa Tabbouleh

Looking for some salad inspiration? Take a look at this healthy quinoa dish from Into Nutrition.


65g quinoa
Vegetable stock for cooking the quinoa (2 parts water to one part quinoa)
½ tsp ground turmeric (optional)
150g (2 large handfuls) parsley, coarsely chopped
60g fresh mint, coarsely chopped
4 tomatoes (de-seed and dice small)
1 small red onion, finely diced
Squeeze of lemon juice
30 mls of oil (olive, flaxseed or hemp)
Season with salt and pepper to own taste

Place quinoa in a saucepan, cover with stock and add ½ teaspoon of turmeric. Cover with lid and cook for 13-15 minutes, until quinoa is cooked (the germ shows).
Drain if necessary. Fluff up in the bowl with a fork until it cools to prevent it sticking together.
Combine parsley, mint, tomato and onion in a large bowl. Add quinoa and toss with lemon juice, olive oil and season.

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