Quinoa tabbouleh salad with tomato and cucumbers


CWA Financial Advisor, Patricia Marschner, brings her favorite plant-based recipe for every kind of function! Her Quinoa Tabbouleh is a big hit church potlucks, baby showers, and parties, it’s sure to bring the “wow” to your next event. 

From The Kitchen Of: Patricia Marschner

Prep Time:  5 Minutes

Cook Time: 5-10 Minutes



2 cups water

1 cup quinoa

1 tsp. salt

1/4 cup olive oil

1 tsp. sea salt

1/4 cup fresh lemon juice

3 tomatoes, diced

1 cucumber, diced

1 bunch green onions OR 1/2 sweet onion, diced

1 cup fresh flat Leaf Italian



Put your quinoa in a bowl with enough water to wet every piece of quinoa and rub the quinoa to take off the outer, bitter layer, rinse, repeat and give a final rinse.

In a sauce pan bring 2 cups of water to a boil.

Add quinoa and 1 tsp. of salt. Reduce heat to low and cover to simmer for approx. 15 minutes or until all water is absorbed, Do not stir.

Allow quinoa to cool in the fridge to room temperature and fluff with a fork.

While your quinoa is simmering, in a large bowl, combine your olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, and parsely.

Stir in cooled quinoa

Refrigerate, preferably overnight, to allow your flavors to meld.


Hot Tips:

Rubbing your quinoa might be an extra step, but it’s one that makes difference

Add as much lemon juice as your heart desires

Use fresh ingredients so it’s more flavorful


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