This is my all-time favourite quinoa salad which is delicious and gluten-free. It’s also one of my favourite recipes and I make it at least once per week as a main meal. I originally made this recipe for my patients who often have gluten intolerance. I liked it so much that it became one of my staples. It also helps that it is so quick and easy to make.

My Quinoa Tabbouleh

This salad has quinoa which is rich in protein and minerals. It also has vegetables rich in vitamins and anti-inflammatory and antioxidant properties. And it’s super healthy and good for you!

I have always loved Tabbouleh, the Middle Eastern salad with parsley, mint, tomatoes, cucumber and bulgur. This is my version of it but I made it into a main meal on its own instead of a side dish. Tabbouleh usually has a small amount of bulgur in it whereas I use a fair amount of quinoa instead.

This salad is easy on the digestion and it’s also vegan if you skip the halloumi which is optional anyway. And I still have not met anyone who does not like it. If you fancy something delicious to drink after this salad I recommend my Chai Tea Recipe. Besides being tasty, it’ll also aid digestion and give you a glowing complexion.

Parsley is More than Just a Salad Herb

I adore parsley and there is a large of amount of parsley in this salad which is a great way to eat parsley often. Parsley is a medicinal herb high in vitamins and minerals, especially iron. It’s diuretic and anti-inflammatory and can improve flatulence, stomach cramps and arthritis. Parsley is also a woman’s herb used for period pain and to stimulate bleeding.

My Favourite Quinoa Salad

  • 1 cup quinoa
  • 2 cups water
  • 1/2 cucumber
  • 10 cherry tomatoes
  • juice from half a lemon
  • 4-5 tbsp extra virgin olive oil
  • 1 bunch of flat Italian parsley (about 60 g)
  • 1 shallot
  • 150 g halloumi plus oregano (optional) or tofu/tempeh if vegan
  • salt and pepper
  1. Put the quinoa and water in a saucepan with a lid and simmer on low heat for about 15 minutes. Transfer to a plate to cool down.
  2. Chop all the vegetables and put into a salad bowl with half of the quinoa. Add lemon, olive oil, salt and pepper and mix well.
  3. Slice the halloumi, sprinkle with oregano and fry on medium heat in oil until golden brown on both sides. For vegans, fried slices of tofu or tempeh would go well instead of the halloumi.

Note that I use only half of the boiled quinoa in this recipe. The reason for that is I find if I try to boil only half that amount it does not come out well. Instead I keep the other half of the quinoa in the fridge and use it the next day to make this salad again! Then it takes only about 5 minutes to make.

I tend to eat big portions of salads so this recipe is for me on my own. If you are using it as side dish then it will easily be good for 2-3 people.

About the Author

Anna Rósa is a medical herbalist and author of the bestselling book Icelandic Herbs and Their Medicinal Uses. She’s the CEO and founder of Anna Rósa Skincare and a member of the National Institute of Medical Herbalists in UK. It’s the oldest herbalist institute in the world, founded in 1894.

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Anna Rósa CEO and Founder of Anna Rósa Skincare