Tabbouleh is always a good idea, and what better way to spice it up than by adding organic quinoa by Arrowhead Mills? BA describes it as a “Middle Eastern salad [getting] an of-the-moment upgrade with the ‘it’ grain, quinoa.” And if you don’t trust us, trust the 4.5/5 rating from hundreds of reviews! This recipe serves six but you may want to make extra…



  • 1 cup of Arrowhead Mills’ Organic Quinoa
  • ½ tsp salt
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • ½ cup extra-virgin olive oil
  • Freshly ground black pepper
  • 2 Persian cucumbers, cut into ¼ pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • ½ cup chopped fresh mint
  • 2 scallions, thinly sliced




  1. Bring quinoa, ½ tsp salt, and 1 ¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  3. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

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