Quinoa Taboulé Salad



(Serves 2)

For the quinoa taboulé

  • 2 cups cooked quinoa
  • 1 medium beet, julienned
  • 1 cup parsley, chopped
  • 4 fresh mint leaves, chopped
  • 2 TBSP lemon juice
  • 1 TBSP extra virgin olive oil
  • 2 TSP currants
  • Salt and pepper to taste

For the salad

  • 5 oz arugula
  • ½ cup chickpeas
  • 1 TBSP lemon juice
  • ½ TBSP extra virgin olive oil
  • ½ avocado, sliced
  • Lemon wedges for garnish

Whether you're going vegan or simply looking to kick off the New Year on a healthy note, our Quinoa Taboulé Salad is a must-try. The pairing of hearty quinoa, peppery arugula and refreshing mint and lemon juice makes this salad as delicious as it is nutritious. Try it for yourself—this spiced up winter salad is sure to please and put you on the fast track to fulfilling your New Year's health resolutions! 


Begin by preparing the Quinoa taboulé. In a medium bowl, mix the cooked quinoa, beet, parsley, mint and currants. Add the lemon juice, olive oil, salt and pepper until fully incorporated.

Next, place the arugula and chickpeas in a mixing bowl and drizzle with olive oil and lemon juice. Season with salt and pepper, toss and pile in the center of two plates.

Finally, measure 1 cup of Quinoa Taboulé for each serving and place loosely on top of the greens. Garnish with sliced avocado and lemon wedges, and voilà

Stuck with leftover avocado? Use it up with a Toasted Avocado Tartine. Don’t forget to tell us what you think in the comments!

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Quinoa Taboulé Salad Recipe

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